Avocado Creamy Pasta (Printable version)
A silky sauce of ripe avocados combined with pasta, fresh herbs, and a hint of lemon zest.
# What you need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Avocado Sauce
02 - 2 ripe avocados, halved and pitted
03 - 1 small garlic clove
04 - ¼ cup fresh basil leaves
05 - 2 tbsp extra virgin olive oil
06 - 2 tbsp freshly squeezed lemon juice
07 - ½ tsp sea salt
08 - ¼ tsp black pepper
09 - 1–2 tbsp water, as needed for consistency
→ Garnish
10 - ¼ cup grated Parmesan or vegan Parmesan (optional)
11 - Fresh basil leaves
12 - Lemon zest
# How To:
01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Reserve ¼ cup of pasta water, then drain the pasta.
02 - Combine avocados, garlic, fresh basil, olive oil, lemon juice, sea salt, and black pepper in a food processor or blender. Blend until smooth, adding water gradually to achieve a creamy texture.
03 - Return drained pasta to the pot. Gently toss with avocado sauce, adding reserved pasta water incrementally to create a silky coating.
04 - Divide the dressed pasta among plates. Garnish with grated Parmesan or vegan alternative, fresh basil leaves, and lemon zest.
05 - Serve immediately to enjoy optimal flavor and texture.
# Expert Advice:
01 -
- It's ready in under twenty minutes, making weeknight dinners feel less like a chore and more like a treat you're stealing for yourself
- The creamy sauce comes together without any heavy cream, yet tastes indulgent in a way that feels like a secret
- One pot, minimal cleanup, and somehow it tastes like you spent hours in the kitchen
02 -
- Underripe avocados will give you a grainy, disappointing sauce. Overripe ones might taste slightly off. Aim for that sweet spot where they yield gently to your thumb but aren't soft all the way through
- The pasta water is your best friend. It contains starch that helps emulsify the sauce and makes it coat the pasta instead of sliding off. Don't skip this step, and don't use regular water instead
03 -
- Don't be tempted to use a food processor on high speed. A gentle pulse or blender on low gives you a silkier, more luxurious sauce. Overworking avocado makes it bitter and breaks down its delicate structure
- Lemon juice is your insurance against that sad brown color avocados turn. Use it generously and taste frequently as you build the sauce