Pin it There's a moment in summer when you're standing at the farmers market, holding two perfect avocados that feel like finding money in an old jacket pocket. I was supposed to make something elaborate that day, but then I caught their scent, felt their weight, and suddenly I knew exactly what dinner wanted to be. This creamy avocado pasta came together in the time it took my water to boil, and it tasted like the kind of decision that turns out better than any plan.
I made this for my neighbor who'd just moved in, and she took one bite and her eyes went wide in that honest way that tells you everything. She asked if it was complicated, and when I explained it was basically five minutes of blending, she laughed and said she'd be making it that night. Sometimes the best recipes are the ones that feel like a gift because they're so easy to share.
Ingredients
- Spaghetti or linguine, 350 g (12 oz): The thinner strands catch the sauce better than thick shapes, and there's something about watching it soften in boiling water that marks the beginning of dinner.
- Avocados, 2 ripe ones: This is where everything hinges—they should yield gently to pressure, with skin that's deep green or nearly black, not that waxy yellow-green that disappoints you at the last moment.
- Garlic clove, 1: One clove is all you need, just enough to whisper its presence without shouting over the avocado's delicate voice.
- Fresh basil leaves, 20 g (about 1/4 cup): Tear them by hand just before blending if you can; it releases something bright and alive that scissors always miss.
- Fresh lemon juice, 2 tbsp: The acid is what keeps this from tasting one-note, brightening everything and keeping the avocado from browning once it's blended.
- Extra-virgin olive oil, 60 ml (1/4 cup): Use something you'd actually taste on bread—this isn't the place for the cheap stuff hiding in the back of the cupboard.
- Parmesan cheese, grated, 30 g (1/4 cup): The saltiness anchors the whole sauce and adds a complexity that makes people ask what the secret ingredient is.
- Chili flakes, 1/4 tsp (optional): A small pinch if you want a gentle heat that builds slowly, warming the roof of your mouth.
- Salt and freshly ground black pepper, to taste: Don't skip the grinding—pre-ground pepper tastes like dust in comparison.
Instructions
- Get your water ready:
- Fill a large pot nearly to the rim with water and salt it generously—it should taste like the sea. Bring it to a rolling boil; you'll know it's ready when the steam rises with purpose and the bubbles are urgent.
- Cook the pasta:
- Slide the spaghetti into the boiling water and stir it immediately so nothing sticks to itself. As it cooks, watch for that moment when it's tender but still has a slight resistance when you bite it.
- Make the sauce while you wait:
- Scoop the avocado flesh into your food processor or blender, add the garlic, basil, lemon juice, olive oil, Parmesan, and a pinch of chili flakes if you're using them. Pulse until everything comes together into something smooth and cloud-like, stopping before it turns into baby food.
- Reserve and drain:
- Before you pour the pasta away, use a measuring cup to catch about 120 ml (1/2 cup) of that starchy cooking water—it's liquid gold for loosening the sauce. Then drain the pasta, shaking the colander gently to remove excess water.
- Bring it together:
- Tip the hot pasta into a large bowl, pour the green sauce over it, and toss gently, letting the heat slightly warm everything through. Add splashes of reserved pasta water until the sauce flows like silk and coats every strand evenly.
- Plate and finish:
- Divide into bowls while everything is still warm, then shower each portion with extra Parmesan, fresh basil leaves, and a light grating of lemon zest. Serve immediately, before the heat fades.
Pin it My sister called while I was eating this one night, and I found myself describing it in detail while the phone was still warm against my ear—that's when I knew it had crossed from recipe to ritual. There's something about green sauce and fresh lemon that makes you want to linger at the table, and that matters more than the ten minutes it takes to make.
Choosing Avocados Like You Mean It
The difference between an avocado that sings and one that disappoints is often just a day or two. At the market, I hold them gently in my palm and apply the softest pressure near the stem end—ripe should feel like it's on the edge of giving way, not mushy. If you're buying ahead, pick ones that are still firm and let them sit on your counter for a day or two; they'll thank you by being at their creamiest when you need them.
Why This Works as a Complete Meal
Pasta fills you, avocado brings richness that makes you feel satisfied not stuffed, and the lemon and basil keep everything tasting bright rather than heavy. It's the kind of dinner that works on a weeknight because it doesn't demand much of you, yet tastes refined enough to serve to someone whose opinion matters. If you want to add protein, grilled chicken strips or sautéed mushrooms won't feel out of place; they'll just give you more reasons to keep twirling your fork.
Small Variations That Feel New Each Time
After you've made this once, you'll start imagining how to shift it. A handful of cherry tomatoes halved and tossed in at the end brings sweetness and texture, or you could add a small handful of spinach to the blender for a deeper green and a whisper of earthiness. Some people swear by a tiny shake of red pepper flakes; others drizzle a thread of good balsamic over the top just before serving for a sophisticated note you weren't expecting.
- For dairy-free dinners, nutritional yeast gives you that savory umami without the cheese.
- A handful of toasted pine nuts or walnuts scattered over top adds crunch and makes the whole thing feel slightly more special.
- If you're feeding four and want to stretch it, add a small can of white beans to the sauce before blending for creaminess and staying power.
Pin it This dish taught me that simplicity isn't always about eating less—it's about respecting each ingredient enough to let it speak. There's a kind of magic in standing at the stove for less than fifteen minutes and ending up with something that tastes like love tastes.
Recipe FAQs
- → What type of pasta works best with avocado sauce?
Long strands like spaghetti or linguine hold the creamy avocado sauce well, creating a balanced bite every time.
- → How can I make the sauce creamier without adding dairy?
Using ripe avocados and adding reserved pasta water while blending helps achieve a smooth, creamy texture without dairy products.
- → Can I add heat to this dish?
Yes, a small amount of chili flakes can be blended into the sauce for a subtle spicy kick that complements the freshness.
- → What herbs complement the avocado flavor?
Fresh basil pairs beautifully, adding aromatic notes that enhance the creaminess and lemon brightness.
- → How should I garnish this pasta for presentation?
Sprinkle extra grated Parmesan, fresh basil leaves, and a bit of lemon zest over the pasta for an appealing and aromatic finish.