Creamy Avocado Breakfast Pasta

An easy versatile no-cook pasta sauce made with creamy avocado flavoured with garlic, lemon, parsley and labneh can be served with eggs for breakfast! This sauce comes together in less than 10 minutes and just enough time to get your pasta ready too. You can flavour the sauce with whatever your heart desires, I have included a few variations that I have already tried. Go bold with balsamic and onions or go light with tomatoes and parm. 
one bowl of avocado pasta with eggs and parm

Creamy avocado pasta came on my radar in 2018 during Yanbu days when I used to easily get a good batch of ripe avocados. I have already shared my love/hate for Avocados in my Guacamole with Labneh recipe and it still holds true. But after I moved to UAE and by the time we kinda settled into our new apartment and a routine was shaping up, the virus showed up crashing our dreams. Having the luxury of Time and access to Netflix is a great union. One afternoon, I watched the documentary The Avocado War on Netflix - an eye-opener! Since then I abstained from buying avocados as a personal resolution for a year until April 2021. Surprisingly, it was easy! I didn't have the compulsive need to eat avocados and I am as healthy as I was before. 

I wouldn't have caved in if I hadn't seen my old phone gallery of this pasta dish with watermelon feta salad. I immediately called my trusted vegetable vendor, placed an order for a few veggies, and asked him to send me three good avocados. I used a brown bag to ripen one avocado at a time, while the others stayed in the fridge. This time I used Labneh instead of Laban and I think this makes it even creamier and tastier. 

one bowl of Creamy Avocado Breakfast Pasta topped with boiled eggs

I am calling this breakfast pasta because I need some easy recipes to whip up in a jiffy and qualify as breakfast. A couple of ripe avocados, fresh herbs, and a drizzle of extra virgin olive oil in a blender while your favourite pasta is getting cooked. You can use any kind of pasta that can hold the sauce, I have tried with penne, shell and spaghetti. If you find the sauce is too little for the pasta because of the size of the avocado, then feel free to add one more avocado or add more labneh. You must adjust and fix the salt, pepper, seasonings as per your taste before you stir the sauce into the pasta bowl. 

Most of the Creamy Avocado Pasta recipes on the web does not call for Labneh but I love to add labneh which is a hung yoghurt similar to thick greek yoghurt to add body to the sauce and keep the avocado sauce from oxidizing. Avocados are prone to oxidation when in contact with air causing them to discolour. The lemon juice is added to prevent oxidation but Labneh really seals it for longer. 

two bowls of Creamy Avocado Breakfast Pasta



  • 200gms of pasta of your choice (shell shape or spaghetti) 
  • 1 large ripe avocado
  • 1 garlic clove
  • 1 green chilli (optional)
  • fistful of fresh basil or parsley or coriander leaves
  • juice of 1/2 of a lemon 
  • 2 tablespoons of full-fat labneh (hung yoghurt)
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1/2 teaspoon Italian Seasoning
  • salt and pepper, to taste
  • 1/2 cup of halved cherry tomatoes
  • 1/2 a medium-sized red onion, sliced (optional)
  • 1 teaspoon balsamic vinegar (optional)
  • 2 to 3 hard-boiled eggs, to serve along
  • shredded parmesan for garnish


  1. Cook the pasta according to the instructions on the package. If instructions are not clear, just bring a large pot of heavily salted water to a boil. Add the pasta, bring it to a full boil, and then cook for 6 to 12 minutes depending on the pasta type. Keep checking a piece to see if they are cooked through by taking a small bite or cutting through the centre of a piece. If it is raw, there will be a white line. 
  2. Prepare the sauce: While the pasta boils, make the sauce using a food processor. Add the garlic, basil or parsley leaves, avocado, green chilli, labneh or Greek yoghurt, lemon juice, olive oil, dried herb seasoning, salt and pepper and process until all comes together and is smooth. Do stop to scrape down the jar as needed. 
  3. Plate and serve: Drain the pasta and put it back in a large bowl. Add the avocado sauce and fold gently ensuring all pasta is coated with the sauce.  Fold in some cherry tomato and sliced onions (optional). Divide into the serving bowls and garnish with some grated parmesan. Serve topped with halved boiled eggs. (you may chop and fold in the boiled eggs, but I prefer this way)
Creamy Avocado Breakfast Spaghetti Pasta

I would love to know if you tried this recipe. You may leave a comment below or follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations! Thank you! 

I do have a Persimmon Avocado salad recipe that is refreshing for this summer or make my Spaghetti Aglio e olio for a weekend brunch!