Save There's something almost magical about discovering that avocado—usually relegated to toast or salads—could become the silkiest pasta sauce imaginable. I was standing in my kitchen on a random Tuesday, staring at two perfectly ripe avocados and a half-empty pasta box, when it hit me that I could blend them together. Twenty minutes later, I was twirling that verdant cream around spaghetti, lemon juice making everything bright, and suddenly dinner felt like something I'd been missing all along.
I made this for a friend who'd just gone vegetarian, and I was nervous about pulling it off at the last minute. Watching her take that first twirl of avocado-coated pasta, then pause—that silent moment before someone tells you something's genuinely good—is something I still think about. She asked for the recipe right there at the table, and I realized this simple dish had become something we'd keep making together.
Ingredients
- Spaghetti or linguine (350 g): The thin, delicate strands work best here because they disappear into the sauce; thicker pasta gets heavy and overpowering.
- Ripe avocados (2): This is everything—they need to yield gently to pressure but not have brown spots inside, or the sauce turns bitter and grainy.
- Fresh basil leaves (20 g): Don't even think about dried; the fresh herb is what makes this taste alive rather than processed.
- Lemon juice (2 tbsp): Fresh squeezed matters more than you'd think, brightening everything and preventing the avocado from turning that sad brownish-gray.
- Extra-virgin olive oil (60 ml): Use something you'd actually taste on bread, because you will taste it here.
- Grated Parmesan (30 g, plus extra): The umami anchor that transforms avocado from rich to complex.
- Garlic clove (1): Just one, peeled whole and raw, so it doesn't overpower the delicate avocado.
- Chili flakes (1/4 tsp optional): A whisper of heat that wakes everything up without announcing itself.
- Salt and pepper: Add these at the blending stage and taste as you go; you'll need more than you think.
Instructions
- Get the pasta going:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. The moment it bubbles, add your pasta and set a timer according to the package but check at two minutes before it's done—you want it tender with just the tiniest resistance when you bite.
- Make the sauce while pasta cooks:
- Halve your avocados, scoop the flesh into a food processor, and add the garlic clove, basil, lemon juice, olive oil, Parmesan, and chili flakes if you like a whisper of heat. Pulse until it's completely smooth and creamy, stopping to scrape down the sides so nothing hides. Taste it, adjust salt and pepper, and remember you can always add more pasta water to loosen it.
- Drain and reserve:
- When the pasta is done, scoop out about a cup of that starchy cooking water before you drain everything in the colander. This water is your secret—it emulsifies with the avocado and keeps the whole thing glossy rather than thick.
- Bring it together:
- Tip the hot drained pasta directly into the sauce and toss gently, adding splashes of reserved pasta water until the sauce coats every strand with a thin, silky layer. The heat of the pasta will warm the sauce just enough without cooking away its vibrant green.
- Plate and finish:
- Divide among plates while everything's still hot, then scatter with extra Parmesan, torn fresh basil leaves, and a small pile of lemon zest if you have it. Serve immediately while the pasta is still warm and the avocado is still at its creamiest.
Save My mom tried this once and made a face I'll never forget—that skeptical look that said avocado in pasta was some trendy nonsense. Sixty seconds into eating it, her expression shifted into something softer, more thoughtful. She's made it at least twice a month since, sometimes adding sautéed mushrooms when she's feeling it.
Variations and Additions
This sauce is a foundation, not a finished story. I've added everything from halved cherry tomatoes tossed in at the end to keep their freshness, to sliced grilled chicken breast for nights when I need something more substantial. Sautéed mushrooms bring an earthy depth that plays beautifully against the lemon, and a handful of toasted pine nuts adds texture without weighing things down. Even a scattered handful of pomegranate seeds—if you're feeling a little fancy—brings brightness and a tiny pop of tartness.
Timing and Temperature
The speed of this dish is both its gift and its demand. Everything happens in twenty minutes, which means you need to read through the steps before you start and have your ingredients prepped. The avocado sauce should go into the blender just as the pasta finishes cooking so the heat of the pasta warms it gently without breaking the delicate emulsion. If you're cooking for people who arrive at different times, the avocado sauce holds better than you'd think if you keep it in the pan and rewarm gently with a splash of hot pasta water when needed.
Serving and Pairing
This pasta is light enough to serve as a summer lunch but rich enough to feel like dinner. A crisp white wine like Sauvignon Blanc cuts through the creaminess and echoes the lemon, while a simple green salad with a sharp vinaigrette on the side keeps everything balanced. I've served it at casual gatherings and fancier dinners, and it works equally well both ways—it's elegant without pretense, which might be the best compliment a weeknight pasta can earn.
- Add the Parmesan at the table so people can adjust the savory hit to their taste.
- If you're making this vegan, nutritional yeast gives you that umami without dairy, though the sauce will be slightly less rich.
- Leftovers keep for a day but are best reheated gently with a splash of water and eaten within twelve hours.
Save This is the kind of recipe that reminds you why cooking matters—something so simple, made from ingredients you probably have on hand, becomes something that people remember. Make it when you're in a hurry and it still feels intentional.
Common Recipe Questions
- → How do I achieve the perfect creamy avocado sauce?
Blend ripe avocados with fresh basil, garlic, lemon juice, olive oil, and Parmesan until smooth. Adjust consistency with reserved pasta water as needed.
- → Can I make this dish vegan-friendly?
Yes, omit Parmesan cheese or replace it with nutritional yeast to maintain a cheesy flavor without dairy.
- → What pasta types work best with the avocado sauce?
Spaghetti or linguine work well as their long, thin shape pairs nicely with the creamy sauce.
- → How can I add more protein to this dish?
Consider adding grilled chicken, sautéed mushrooms, or cherry tomatoes for extra flavor and protein boost.
- → Is this dish suitable for gluten-free diets?
Yes, substitute traditional pasta with gluten-free varieties to accommodate gluten-free needs.
- → How should I season the pasta water?
Use plenty of salt in the boiling water to enhance the pasta’s flavor before tossing with the avocado sauce.