Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, dairy-free pasta sauce made with ripe avocados and sun-dried tomatoes, blended into a smooth, velvety coating for al dente pasta. This mediterranean-inspired keto (vegetarian, dairy-free) ready in about 14 minutes pairs spiralized zucchini noodles, large, pitted avocado, oil-packed, drained sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 4 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 2 cups zucchini noodles and cook for 3-4 minutes until tender-crisp, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a blender, combine 1 large pitted avocado, 2 tbsp oil-packed sun-dried tomatoes, 2 minced garlic cloves, 1 tbsp olive oil, 2 tbsp nutritional yeast, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until completely smooth and creamy, scraping down sides as needed.
  3. Step 3: Add drained zucchini noodles to the blender and pulse 3-4 times until evenly coated with sauce — do not over-blend or sauce will become watery.
  4. Step 4: Transfer to a serving bowl, top with 1/4 cup freshly grated parmesan cheese, and serve immediately while warm.

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Frequently asked questions

How long does Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan take to make?

Total time is about 14 minutes (10 min prep + 4 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spiralized zucchini noodles from drying out.

Can I substitute ingredients in Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Avocado & Sun-Dried Tomato Pasta with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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