Creamy Avocado Pasta (Printable View)

A creamy pasta dish with avocado sauce, fresh herbs, lemon, and a touch of Parmesan cheese.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, to season 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 tablespoons fresh lemon juice
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup grated Parmesan cheese, plus extra for serving
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan
13 - Lemon zest (optional)

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together faster than waiting for takeout and uses ingredients you probably already have.
  • The sauce clings to every strand without feeling heavy or making you want a nap afterward.
  • You can taste the freshness in every bite, and it somehow feels indulgent and light at the same time.
02 -
  • Avocado sauce turns brown fast, so make it right before you toss it with the pasta or squeeze extra lemon juice over the top if you need to hold it.
  • If you skip the pasta water and just toss the sauce with dry noodles, it will clump and refuse to coat evenly, so save that starchy liquid and use it generously.
03 -
  • Taste your avocados before blending, because if theyre bland, your sauce will be too, and youll need to add more lemon, salt, or even a pinch of garlic powder to wake it up.
  • Use the hottest pasta you can handle when tossing, because the residual heat warms the sauce just enough to bring out the flavors without turning the avocado bitter.
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