Save I was standing in my kitchen on a Wednesday night, staring at two avocados that were perfectly ripe and about to turn. I had pasta in the pantry and fifteen minutes before hunger turned into hangry. What came out of that blender surprised me so much I called my sister mid-bite. This wasn't just a quick dinner, it was silky, bright, and tasted like I'd actually planned something.
The first time I made this for friends, I watched them go quiet after the first forkful. One of them looked up and asked if I'd added cream cheese. I hadn't. The avocado does all the work, turning into this lush, coating sauce that clings to every strand of pasta. That night, we sat around my tiny kitchen table with seconds and thirds, talking until the candles burned low.
Ingredients
- Spaghetti or linguine: I prefer linguine because the wider noodles hold the sauce beautifully, but spaghetti works just as well and cooks a minute faster.
- Ripe avocados: They should yield gently when you press them, not mushy but not rock hard, or the sauce will taste grassy and thin.
- Garlic clove: One clove is enough to add warmth without overpowering the delicate avocado, but if you love garlic like I do, sneak in half of another.
- Fresh basil leaves: This is where the sauce gets its herbal brightness, so don't skip it or substitute dried.
- Fresh lemon juice: It keeps the avocado from browning and adds a little zing that makes everything taste alive.
- Extra-virgin olive oil: Use the good stuff here, it blends into the sauce and you'll actually taste it.
- Grated Parmesan cheese: It adds a salty, nutty depth that balances the richness, plus a little extra on top never hurt anyone.
- Chili flakes: Optional, but a small pinch gives the sauce a gentle warmth that sneaks up on you.
- Salt and black pepper: Season generously, avocado needs more salt than you think to really shine.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a bit of bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's going to save your sauce if it gets too thick.
- Blend the avocado sauce:
- While the pasta bubbles away, toss the avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper into a blender or food processor and let it run until the sauce is completely smooth and looks like pale green velvet. If it's thicker than you want, add a splash of that reserved pasta water and blend again.
- Toss it all together:
- Drain the pasta and immediately toss it with the avocado sauce in the warm pot, adding more pasta water bit by bit until every noodle is glossy and coated. Work quickly while everything is hot so the sauce melts into the pasta.
- Serve and garnish:
- Divide the pasta among plates and finish with extra Parmesan, a few torn basil leaves, and lemon zest if you have it. Serve right away while the sauce is still creamy and bright.
Save I've made this on nights when I needed comfort and didn't have the energy for anything complicated. There's something about twirling creamy green pasta on your fork, tasting the brightness of lemon and basil, that feels like a small act of care. It's become my go-to when I want to feed myself well without the fuss.
Making It Your Own
Once you've made the basic version, you can start playing. I've stirred in halved cherry tomatoes for little bursts of sweetness, folded in sautéed mushrooms for earthiness, and even topped it with grilled chicken when I wanted something more filling. Each version felt like a different mood, but the creamy avocado base stayed the same.
Storage and Reheating
If you do have leftovers, store them in an airtight container in the fridge and eat them within a day. When you reheat, add a tablespoon or two of water or milk and warm gently on the stove, stirring constantly. The microwave works in a pinch, but the stovetop brings the creaminess back better. The sauce will darken a bit, but it still tastes good.
What to Serve Alongside
This pasta is rich enough to stand on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil, or a handful of roasted vegetables on the side. A crisp white wine, like Sauvignon Blanc, cuts through the creaminess beautifully.
- A side of garlic bread for scooping up any sauce left on the plate.
- Roasted cherry tomatoes or red pepper for a pop of color and sweetness.
- A sprinkle of toasted pine nuts or walnuts for crunch.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a treat. I hope it becomes one of those dishes you turn to when you need something quick, nourishing, and just a little bit special.
Recipe FAQ
- → How do I achieve the smoothest avocado sauce?
Blend ripe avocados with fresh basil, garlic, lemon juice, olive oil, and Parmesan until creamy. Add reserved pasta water slowly to reach desired consistency.
- → Can I make this dish vegan-friendly?
Yes, omit Parmesan or replace it with a vegan cheese alternative or nutritional yeast for a similar flavor.
- → What type of pasta works best with the avocado sauce?
Spaghetti or linguine are ideal as their shape holds the creamy sauce well, coating every strand.
- → How do I prevent the avocado sauce from browning?
Use fresh lemon juice in the sauce and prepare it just before serving to maintain its vibrant color.
- → Can I add extra flavors to this dish?
Yes, consider adding cherry tomatoes, sautéed mushrooms, or grilled chicken for additional taste and texture.