Looking for a fresh dinner idea to brighten your week? You’re going to love our avocado pasta! Featuring creamy, homemade avocado sauce topped with juicy cherry tomatoes, this recipe is sure to be a new family favorite.

Yield: 4 servings


  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed

Step 1: In a large pot of boiling, salted water, cook the pasta according to package instructions; drain well.

Step 2: To make the avocado sauce, combine avocados, basil, garlic and lemon juice in a food processor. Season with salt and pepper, to taste. With the food processor running, add olive oil in a slow stream until emulsified; set aside.

Step 3: In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

Step 4: Serve immediately.

This recipe is best served with a side of toasted garlic bread. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.