Creamy Avocado Pasta Dish (Print View)

A luscious avocado sauce coats pasta with basil and lemon for a fresh, satisfying meal in minutes.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water

→ Avocado Sauce

03 - 2 ripe avocados, halved and pitted
04 - 1 garlic clove, peeled
05 - 1/4 cup fresh basil leaves
06 - 2 tbsp fresh lemon juice
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan
13 - Lemon zest (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan, chili flakes (if using), salt, and pepper in a food processor or blender. Puree until smooth and creamy, adding reserved pasta water gradually to achieve desired consistency.
03 - Toss the hot pasta with the avocado sauce, incorporating additional reserved pasta water as needed to evenly coat the noodles.
04 - Divide the pasta among serving plates. Garnish with extra Parmesan, fresh basil leaves, and a sprinkle of lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It's done in twenty minutes, but tastes like you fussed for hours.
  • The sauce is naturally creamy without any cream, which somehow makes it feel less heavy on a warm day.
  • One ripe avocado can save dinner on nights when your fridge looks bare.
02 -
  • Don't blend the avocado sauce ahead of time or let it sit; it oxidizes and turns a sad brownish-gray that tastes fine but looks less appetizing than it is.
  • The pasta water is not optional—it's what transforms the sauce from thick paste into something that actually coats the noodles, so always reserve it.
03 -
  • Keep the pasta water nearby when you're making this; you'll use more of it than you think, and it's your only tool for adjusting the sauce consistency.
  • Tear basil by hand instead of chopping it—the bruises from a knife turn it black and bitter, and you want it green and alive.
Go Back