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Creamy Avocado Tortellini Recipe

Deliciously creamy avocado pasta sauce tossed with cooked tortellini, for a delicious pasta vegetarian dinner!
Servings: 6
Calories: 365kcal
Author: Jenn


  • 2 large avocados
  • 1 cup packed baby spinach leaves
  • 1 1/4 cup fat-free evaporated milk plus more if needed by tablespoon
  • 2 Tbsp. lime juice
  • 2 cloves garlic finely minced
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/8 tsp. cayenne or more to taste
  • 1 20-oz bag refrigerated tortellini, any kind
  • shaved parmesan for serving
  • cracked black pepper for serving


  • In a blender or food processor, puree avocados, spinach, evaporated milk, lime juice and garlic until completely blended.
  • Pour mixture into saucepan and heat on medium-low. Add in salt, pepper, and cayenne. Taste and add seasonings to taste.
  • Meanwhile, heat salted water in a large pot and cook tortellini per package directions. Drain water from pasta.
  • When avocado mixture is warm and heated through, toss with drained pasta and serve with cracked black pepper and shaved parmesan. Enjoy!


Serving: 1cup | Calories: 365kcal | Carbohydrates: 51g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 4.7g | Cholesterol: 10mg | Sodium: 547mg | Potassium: 468mg | Fiber: 6g | Sugar: 7g | Vitamin A: 23IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 17mg