Creamy Avocado Pasta Dish (Printable)

Vibrant pasta tossed in creamy avocado sauce with fresh herbs and a touch of lemon zest.

# What You Need:

→ 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 - ¼ cup fresh basil leaves
06 - 2 tablespoons fresh lemon juice
07 - ¼ cup extra-virgin olive oil
08 - ¼ cup grated Parmesan cheese
09 - ¼ teaspoon 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)

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve ½ cup of pasta cooking water, then drain.
02 - Combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan, chili flakes if using, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Adjust consistency by adding reserved pasta water as needed.
03 - Toss the hot drained pasta with the avocado sauce, adding reserved pasta water gradually to coat the noodles evenly.
04 - Serve portions onto plates. Garnish with extra Parmesan, fresh basil leaves, and a sprinkle of lemon zest if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes while the pasta cooks
  • It hits that perfect spot between comfort food and something fresh
  • Leftovers actually survive overnight without browning thanks to the lemon
02 -
  • The sauce must be tossed with hot pasta immediately—cold noodles wont absorb it properly
  • If your avocados are slightly underripe the sauce will feel grainy instead of silky smooth
  • That reserved pasta water is not optional—its the magic that makes everything emulsify
03 -
  • Room temperature avocados blend much smoother than cold ones straight from the fridge
  • Process the garlic first alone to ensure no one bites into a raw chunk later
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