Creamy avocado arugula pasta

I have been making simple dinners over the summer thus far and this creamy avocado arugula pasta was what we had a couple of days back. So good!!

Creamy avocado arugula pasta

Because we are still on vacation, traveling from place to place, I have no option but to keep dinner simple. I still want to keep it healthy with a variety of vegetables, so getting creative is no problem.

In order to keep the calories down, for this creamy avocado arugula pasta sauce I used Silk Unsweetened Almond milk instead of heavy cream. Believe or not I have been using almond milk for many of my creamy sauces and the results have been great. You can do a mixture of heavy cream and Silk Unsweetened Almond Milk or just use the almond milk. I do both and I am pleased with both results.

I like using unsweetened almond milk most because it is very neutral in flavor, has no added sugar, it is Non-GMO, and has no artificial colors, or flavors, I like to use them for myself and the kids. I also love the fact that is lactose free and it has 50% more calcium than dairy milk.

You can visit Silk’s page and learn more about Silk products, or if you like you can sign for their newsletter and receive coupons as well as their latest news here. They also have dairy free products, creamers, dairy free yogurt and much more. You will also find plenty of recipes in their website so go ahead and check them out.

If you like creamy sauces but you don’t like the calories mixing heavy creamy with almond milk will work. In this case because the avocados were quite dense and thick, using just almond milk with no added heavy cream was possible, which kept the recipe vegan and lower in calories.

If you would like to keep the recipe completely vegan don’t add any parmesan cheese. I just added that at the end. Also, for a gluten free version just use gluten-free spaghetti. It will still be delicious.


Creamy avocado arugula pasta

Creamy avocado arugula pasta

Creamy avocado arugula pasta


Creamy avocado arugula pasta


Creamy avocado arugula pasta

Miryam's original recipe

Yield: 5 servings

Total Time: 20 minutes


  • 16 oz whole wheat spaghetti
  • 3 avocados, ripe
  • 1/3 cup almond milk
  • 2-3 cups fresh arugula
  • 1/2 lemon, juice
  • 3 garlic cloves
  • Pinch celtic salt



Cook pasta according to package instructions.

In a food processor, combine avocado, garlic cloves, lemon, almond milk and salt. Blend until smooth and creamy. If you like a runnier sauce add more almond milk. Set aside.

Add the cooked pasta to a large skillet and add the creamy avocado sauce and fresh arugula. Mix through until the pasta is well coated with the sauce. Serve immediately with grated Parmesan cheese if desired.

NOTE: For a gluten-free version use gluten-free spaghetti.

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This conversation is sponsored by Silk. The opinions and text are all mine.

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  2. I find the concept of raw cooking to be fascinating–I’d love to be taught how it’s done with this great cookbook!

  3. because I want a chance to try other recipes just like this one!

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  7. Oh my gosh…these are so creative. And so cute! And so healthy! I think I know what I’m doing when I get home from work today ;) Happy St. Paddy’s girl!

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  14. I just started my journey on a lifestyle makeover. This would be a great way to indulge but not be afraid of what I’m putting in my body!

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  16. These look awesome and easy!! Can’t wait till tax season is over so I can start baking again.

  17. I would love to check out this book!!! My kids have nut allergy and I would hope to find there some good ideas for healthy and nut free sweets for them!

  18. Wow! These look super yummy and I love using avocados in sneaky ways. The cookbook sounds like a great resource for yummy, healthy desserts.

  19. I already cook all meals at home from scratch but have a hard time with healthy desserts. My husband is also in a SUPER strict diet for medical reasons due to a bad reaction to a flu shot. I would lobe to make him deserts he can eat! This recipe sounds simple AMAZING!!:)

  20. I am attempting a raw food lifestyle which is proving difficult in Alaska; I’ll take all the help I can get! I would love this cookbook!!!

  21. I would love to receive the book because the pictures of the desserts look amazing so I would love to get the recipes!

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  24. I would love to win so I could try to make some yummy vegan recipes, these bars look great!


  25. Your recipes always look and sound so delicious and healthy. I am always looking for new dessert recipes that I can serve to friends and family. As a Pastor’s wife I entertain a lot and it is important to me to serve something that I feel good about eating and yet I know others who don’t eat like we do would enjoy as well. I would put your book to good use : )

  26. My husband and I cut out all sweets two months ago, because of all the processed garbage in them. My husband is having a hard time coming around to healthier versions of sweets and my hope is that with this cookbook, I’d be able to make something for my whole family to enjoy together. I’m really hoping he joins me in loving this new lifestyle for our family and I’m hoping to show him how delicious it can be and will win him over. Thanks for this giveaway opportunity! I did notice the article states the deadline is the March 12th and the winner will be chosen on the 13th. What day is the deadline for this cookbook? Thanks!!!!

  27. I love finding new vegan recipes, especially raw and gluten free! Thanks for the giveaway!

  28. I LOVE mint and chocolate together! I can’t wait to make these.

  29. I am diabetic and changing my eating habits. This book looks so good, and the recipies doable and delicious. For instance, I am going to use the brownie recipe with avocado and bananas. Thanks for encouraging healthy living.

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  35. I would love to add this book to my slowly growing vegan recipe book collection! I have just recently become a vegan and I would love to be able to make my own healthy treats so I won’t be tempted to eat my brother’s “secret” candy bar stash, LOL!

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  43. I would love, love, love this book! My husband HAS to have dessert after dinner and I’ve been trying to get him eat better. There’s absolutely nothing cooler than tricking him with a healthy but delicious dessert!

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  50. Hi Ya,
    In the HINTS:
    Depending on the dates you use, you may need to soak them. My dates where quite dry so I just added “2 tbsp” ????? (Date water?) to the crust ingredients when pulsing in my food processor. That help the crust ingredients come together. You don’t necessarily have to do this but because my dates where dried I had to.
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    I just run out of peppermint oil, but have fresh mint instead. How much do I need to use? Many thanks. My son loves these!!

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  60. What could I use in place of the Banana?

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  64. These were sooo delicious! I didnt have maple syrup so I used date syrup instead. I didnt have enough filling so I had to make some extra to cover the crust. I think my avocado was smaller than yours maybe? Regardless, they turned out amazing. They tasted like mint ice cream sandwiches. Thanks for the recipe!

  65. I doubled the banana (2 bananas) and tripled the topping recipe. Turned out IMPECCABLE. My friends were dying.

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