Creamy Avocado Pasta (Print Version)

Vibrant creamy pasta featuring avocado sauce, fresh basil, lemon juice, and Parmesan cheese for a satisfying dish.

# Components:

→ 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 cheese
13 - Lemon zest (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - Combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan cheese, chili flakes if using, salt, and pepper in a food processor or blender. Blend to a smooth and creamy texture. Adjust consistency with reserved pasta water if necessary.
03 - Toss the hot drained pasta with the avocado sauce, adding more reserved pasta water as needed to coat the noodles evenly.
04 - Divide the pasta among plates. Garnish with extra Parmesan, fresh basil leaves, and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The sauce is so creamy you won't believe there's no heavy cream hiding in there.
  • It uses ingredients you probably already have, plus those avocados sitting on your counter.
  • Leftovers actually reheat well if you add a splash of water and warm gently.
02 -
  • Use the pasta water, it has starch that helps the sauce cling and keeps it from separating into a sad puddle.
  • Serve this immediately, avocado sauce doesn't love sitting around and will start to brown and lose its vibrancy after about twenty minutes.
  • If your avocados aren't quite ripe, the sauce will taste flat and chalky no matter how much lemon you add.
03 -
  • If you don't have a food processor, mash the avocado by hand and chop the basil and garlic finely, it won't be as silky but it'll still taste great.
  • Add a tiny spoonful of pasta water to the sauce even if it looks thin enough, it helps everything emulsify and cling.
  • Taste before serving and don't be shy with the salt, avocado can handle it and needs it to really come alive.
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