Save to Pinterest I discovered this pasta on an ordinary Tuesday when I had two perfectly ripe avocados staring at me from the counter and no real plan. The kitchen was quiet, just the sound of water boiling, and something about the simplicity of it—avocado, lemon, pasta—felt almost too easy to be true. One quick blend later, I had a sauce that tasted like summer in a bowl, and I understood why this became the dish I keep coming back to whenever I need something that feels both indulgent and honest.
I made this for friends on a warm evening when nobody wanted anything heavy, and watching them taste it—that moment when their eyes lit up—reminded me that the best meals are the ones that taste like they took more effort than they actually did. One friend asked for the recipe before she'd even finished her plate.
Ingredients
- Spaghetti or linguine: Use 350g and cook it just until al dente, because overcooked pasta will turn mushy when you toss it with the creamy sauce.
- Avocados: Two ripe ones are crucial—if they're not soft enough to blend smoothly, the sauce won't come together properly.
- Fresh basil leaves: At 20g, this herb is what transforms the sauce from simple to something that tastes alive and fragrant.
- Lemon juice: Use fresh juice from an actual lemon, not the bottled kind—the difference is noticeable and it prevents the avocado from browning.
- Extra-virgin olive oil: 60ml creates the silky texture that makes this sauce feel restaurant-quality, so don't skip it or substitute with something lighter.
- Parmesan cheese: Grated fresh is worth the small effort; it adds a salty depth that completes the whole dish.
- Chili flakes: A quarter teaspoon is optional but it adds a whisper of heat that makes you want another forkful.
- Salt and black pepper: Taste as you go because the seasoning brings out the flavors hiding in the avocado.
Instructions
- Get the water boiling and pasta cooking:
- Fill a large pot with salted water and bring it to a rolling boil—the water should taste like the sea. Add your pasta and stir it once so nothing sticks, then cook it to al dente according to the package time, tasting a minute or two before the timer goes off.
- Make the sauce while the pasta cooks:
- While those noodles are bubbling away, halve your avocados and scoop the flesh into a food processor along with the peeled garlic clove, fresh basil leaves, lemon juice, olive oil, Parmesan, chili flakes if you want them, and a pinch of salt and pepper. Blend until the mixture is completely smooth and creamy, stopping to taste and adjust seasoning as needed.
- Reserve pasta water before draining:
- Before you drain your pasta, scoop out about 120ml of that starchy pasta cooking water and set it aside in a cup—this liquid gold is what helps the sauce cling to every strand of pasta. Drain the pasta and set it aside.
- Toss everything together:
- Toss the hot drained pasta directly into the avocado sauce, adding splashes of reserved pasta water as you go until the sauce coats every strand and everything looks creamy and cohesive. Work quickly while the pasta is still hot so the flavors meld.
- Plate and garnish:
- Divide the pasta among plates and top with a generous handful of freshly grated Parmesan, a few torn basil leaves, and a light sprinkle of lemon zest if you have it. Serve right away so it stays warm.
Save to Pinterest There's something almost meditative about watching pale green sauce coat the strands of hot pasta, each piece glistening with richness. This is the moment when I remember why I fell in love with cooking in the first place—not because of technique or difficulty, but because it's a way of turning simple things into something you actually want to eat.
Why Simplicity Works Here
In a world of complicated recipes and multiple-step sauces, this avocado pasta wins because it doesn't try to be anything other than what it is. The avocado is the star—no heavy cream to drown it out, no competing flavors fighting for attention. Every ingredient exists to highlight the creamy, subtle richness of the avocado itself, which is why it feels both easy and elegant.
Timing and Temperature Matter
This dish lives and dies by timing, so have everything ready before you drain the pasta. The moment you mix hot pasta with cold sauce is when things fall apart—the heat needs to be there to help everything come together into something cohesive and warm. If you find yourself working slowly, just keep adding tiny splashes of pasta water to loosen things up as you toss.
Making It Your Own
While the core recipe is perfect as written, this pasta is also a blank canvas for whatever you have on hand or whatever sounds good that day. The sauce is forgiving enough to accommodate add-ins without losing its essential character. Think of it as a foundation rather than a rigid instruction.
- Cherry tomatoes add a burst of acidity and brightness if you halve them and toss them in raw with the pasta.
- A handful of sautéed mushrooms or grilled chicken turns this into something heartier and more substantial for bigger appetites.
- For a vegan version, substitute the Parmesan with nutritional yeast, which adds that same savory, umami note without any animal products.
Save to Pinterest This pasta has become my answer to the question of what to make when I want something that tastes like care without the stress of cooking. It's the kind of dish that proves you don't need hours in the kitchen to feed people well.
Recipe FAQs
- → How do I achieve the perfect sauce consistency?
Blend the avocado mixture until smooth, then gradually add reserved pasta water to thin out the sauce, ensuring it coats the pasta evenly without being runny.
- → Can I substitute Parmesan cheese?
Yes, for a vegan or dairy-free option, replace Parmesan with nutritional yeast or omit it entirely to maintain a creamy texture with a slightly nutty flavor.
- → What pasta types work best with this sauce?
Long, thin pasta like spaghetti or linguine pairs beautifully as they hold the creamy avocado sauce well, but feel free to experiment with other shapes.
- → How can I add more protein to this dish?
Consider adding grilled chicken, sautéed mushrooms, or cherry tomatoes, which complement the creamy avocado and fresh herbs for a balanced meal.
- → Is the dish suitable for gluten-free diets?
Yes, by using gluten-free pasta varieties, this dish can easily fit gluten-free dietary needs without compromising flavor or texture.
- → What wine pairs well with this pasta?
A crisp white wine like Sauvignon Blanc complements the fresh lemon and basil notes, enhancing the bright, creamy flavors.