Save One Wednesday evening, I had nothing but a bowl of ripe avocados on the counter and a box of pasta in the pantry. I was tired, hungry, and not in the mood for anything complicated. That's when I tossed everything into a blender with some garlic and basil, and what came out was this impossibly creamy, bright green sauce that clung to every strand of spaghetti. It tasted like spring in a bowl, and I've been making it ever since.
I made this for a friend who showed up unannounced one evening, and she stood in my kitchen watching me blend avocados with lemon and olive oil, convinced it wouldn't work. When she took her first bite, she went quiet for a moment, then asked for the recipe on the spot. Now she makes it for her own last-minute dinners, and I love knowing this little trick has made its way into her kitchen too.
Ingredients
- Spaghetti or linguine: Any long pasta works beautifully here, but I love how the sauce clings to thinner noodles like linguine.
- Ripe avocados: This is non-negotiable, they need to be soft and buttery or the sauce won't blend smoothly.
- Garlic clove: Just one is enough to give the sauce a gentle kick without overpowering the creamy avocado.
- Fresh basil leaves: The fragrance of fresh basil makes this dish sing, dried just won't cut it.
- Lemon juice: Brightens everything and keeps the avocado from turning brown too quickly.
- Extra-virgin olive oil: Use something you'd happily drizzle on bread, it adds richness and depth.
- Parmesan cheese: A little goes a long way, adding a salty, umami punch to the sauce.
- Chili flakes: Optional, but a pinch adds a subtle warmth that balances the creaminess.
Instructions
- Cook the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for thinning the sauce later.
- Blend the avocado sauce:
- While the pasta bubbles away, toss the avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper into a blender or food processor. Blitz until it's completely smooth and velvety, adding a splash of reserved pasta water if it looks too thick.
- Toss everything together:
- Drain the pasta and immediately toss it with the avocado sauce, adding more pasta water a little at a time until every strand is glossy and coated. Work quickly while the pasta is still hot, it helps the sauce cling better.
- Serve and garnish:
- Divide the pasta among bowls and top with extra Parmesan, a few fresh basil leaves, and a sprinkle of lemon zest if you like. Serve it right away while it's warm and vibrant.
Pin it There was a summer evening when I made this on my tiny balcony with a portable burner, surrounded by potted herbs and the sound of distant music. The pasta was simple, but eating it outside with a glass of cold white wine made it feel like a celebration. It reminded me that good food doesn't need to be complicated, it just needs to be made with a little attention and enjoyed in good company.
How to Pick the Perfect Avocado
I used to buy avocados too early and then forget about them until they were brown mush inside. Now I gently press the top near the stem, if it gives just a little and feels soft but not mushy, it's ready. If you need to ripen them faster, stick them in a paper bag with a banana overnight, the ethylene gas works wonders.
Making It Your Own
This recipe is a blank canvas. I've added halved cherry tomatoes for bursts of sweetness, tossed in sautéed mushrooms for earthiness, and even stirred in shredded rotisserie chicken when I needed extra protein. Sometimes I throw in a handful of arugula right before serving, it wilts slightly from the heat and adds a peppery bite that cuts through the richness.
Storage and Serving Tips
Honestly, this dish doesn't love leftovers. The avocado sauce oxidizes and loses its vibrant green color, and the texture becomes grainy. If you must store it, press plastic wrap directly onto the surface of the sauce to minimize air exposure, and keep it in the fridge for no more than a day. When you reheat it, add a splash of water or olive oil and stir gently over low heat, though it won't quite recapture that fresh magic.
- Serve it with a crisp green salad dressed simply with lemon and olive oil.
- Pair it with a chilled Sauvignon Blanc or a light Pinot Grigio.
- If you're serving guests, prep the sauce ahead and blend it just before tossing with hot pasta.
Pin it This creamy avocado pasta has become my go-to when I want something nourishing, beautiful, and ridiculously easy. I hope it finds a place in your kitchen the way it has in mine.
Frequently Asked Questions
- → How do I achieve the perfect sauce consistency?
Use reserved pasta water to thin the avocado sauce gradually, blending until smooth and creamy.
- → Can I make this dish vegan?
Yes, omit the Parmesan or substitute it with nutritional yeast for a plant-based alternative.
- → What pasta types work best here?
Spaghetti or linguine are ideal, as their shape holds the creamy avocado sauce well.
- → How is flavor balanced in this dish?
Fresh lemon juice adds brightness while basil and garlic provide aromatic depth and mild spice from optional chili flakes enhances complexity.
- → Any suggestions for garnishes?
Fresh basil leaves, extra grated Parmesan, and a sprinkle of lemon zest add freshness and visual appeal.