Save to Pinterest A friend texted me a photo of avocados at the market one afternoon, and somehow I ended up making pasta that evening without a real plan. I blended them into a sauce on impulse, added whatever fresh herbs I had, and the whole thing came together in the time it took to boil water. Now it's the dish I reach for when I want something that feels both indulgent and clean, like I didn't just throw together dinner on a whim.
I made this for my roommate once when she came home exhausted from work, and watching her face light up when she tasted it reminded me that the best meals are the ones that feel like someone is taking care of you. She's asked me to make it every week since.
Ingredients
- Spaghetti or linguine (350 g): The shape matters more than you'd think; long, thin noodles hold this silky sauce perfectly without getting weighed down.
- Ripe avocados (2): They should yield slightly to pressure, not rock-hard or mushy. Check them the morning of cooking if you have time.
- Fresh basil (20 g): Buy it with the stems still attached and use the tender leaves; they blend into the sauce and stay green and bright.
- Lemon juice (2 tbsp): Fresh lemon matters here—it keeps the avocado from turning brown and adds a subtle tartness that wakes everything up.
- Extra-virgin olive oil (60 ml): Don't skip the good stuff; it's the second-richest flavor in this sauce after the avocado.
- Parmesan cheese (30 g): Grate it fresh if you can; pre-shredded versions sometimes have additives that make the sauce grainy.
- Chili flakes (1/4 tsp): A tiny amount adds warmth without heat, but leave it out if spice isn't your thing.
- Salt and black pepper: Taste as you go; avocado can be bland, so you'll likely need more seasoning than you expect.
Instructions
- Boil the pasta:
- Fill a large pot with water, add a generous pinch of salt so it tastes like seawater, and bring it to a rolling boil. Cook the pasta until it's tender but still has a tiny bit of resistance when you bite it. Before draining, scoop out and save half a cup of the starchy cooking water—you'll use it to loosen the sauce.
- Make the sauce:
- While the water heats, scrape the avocado flesh into a food processor or blender along with the garlic, basil, lemon juice, olive oil, Parmesan, and a pinch of chili flakes if you're using it. Pulse and blend until it's completely smooth and creamy, stopping to scrape down the sides. If it feels too thick, add a splash of that reserved pasta water and blend again until it flows like a light cream.
- Bring it together:
- Transfer the hot, drained pasta to a large bowl or back into the pot. Pour the avocado sauce over it and toss gently but thoroughly, making sure every strand gets coated. Add more pasta water a little at a time if the sauce feels too thick; it should cling to the noodles without pooling at the bottom.
- Plate and serve:
- Divide the pasta among bowls or plates right away while it's still warm. Top each serving with a scatter of fresh basil leaves, a handful of grated Parmesan, and a tiny pinch of lemon zest if you have it. Serve immediately so the pasta stays hot and the sauce stays silky.
Save to Pinterest The first time I made this for someone I was trying to impress, I was so nervous about the avocado turning gray that I over-lemon-juiced everything. It turned out tart but not in a bad way, and they loved it anyway. Now I know that a little imperfection is often where the best dishes find their character.
Timing and Prep
This dish lives and dies by timing. Start boiling your water before you do anything else, because the moment the pasta is done, you want the sauce waiting and ready. I learned this the hard way by dicing garlic for five minutes while my pasta sat getting cold and starchy. Prep your avocados while the water heats, and you'll have everything you need within two minutes of draining the pot. The whole meal from start to finish takes about twenty minutes, which is part of why it became my go-to when I'm hungry but still want something that tastes like I cared.
Variations That Work
The beauty of this sauce is that it takes what you throw at it without losing its character. I've added halved cherry tomatoes right before serving, which burst slightly from the heat and add a bright, acidic note. Fresh mozzarella torn into bite-sized pieces works beautifully too, melting just enough from the warm pasta to create little pockets of creaminess. For something heartier, grilled chicken or even chickpeas stirred in at the end make it feel like a complete meal rather than a side dish. Sautéed mushrooms add an earthiness that balances the brightness of the lemon and basil.
Wine and Serving
This pasta drinks well with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio, something with enough acidity to cut through the richness of the avocado and olive oil without overwhelming the delicate flavors. Serve it as soon as it hits the plate because the sauce is at its best when the pasta is still steaming. I usually light a candle, put on quiet music, and actually sit down to eat rather than standing at the counter, which somehow makes even a weeknight dinner feel like a small celebration.
- If you're making this ahead, don't mix the sauce and pasta until right before eating; they don't store well together.
- You can prepare the avocado sauce up to two hours ahead and keep it pressed against plastic wrap to prevent browning.
- Leftovers can be eaten cold the next day, though the texture changes slightly and it tastes more like a pasta salad than the warm original.
Save to Pinterest This dish taught me that sometimes the simplest meals with the fewest ingredients can feel the most special. It's one I come back to again and again, and I hope it becomes one of yours too.
Recipe FAQs
- → How do I achieve a creamy avocado sauce consistency?
Blend ripe avocados with olive oil, lemon juice, garlic, and Parmesan. Add reserved pasta water gradually to thin until smooth and coat pasta evenly.
- → Can I make this dish suitable for vegans?
Omit the Parmesan or replace it with nutritional yeast to maintain flavor while keeping it vegan-friendly.
- → What pasta types work best with the avocado sauce?
Spaghetti or linguine are ideal, as their shape holds the creamy sauce well for balanced bites.
- → How can I enhance the dish with extra ingredients?
Add cherry tomatoes, sautéed mushrooms, or grilled protein like chicken for additional flavor and texture variety.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free pasta substitutes allows for a gluten-free version without changing the sauce preparation.