Save to Pinterest There's something magical about the moment when you slice into a perfectly ripe avocado and the knife glides through like butter. I discovered this pasta almost by accident one weeknight when I had avocados that needed using and a box of spaghetti calling from the pantry. What started as a desperate improvisation became the dish I now make whenever I want something that feels both indulgent and honest at the same time.
I made this for my partner on a Thursday evening when we both came home exhausted, and they literally stopped mid-conversation to ask for seconds. That's when I knew it wasn't just lucky improvisation—it was something worth keeping. Now it's the dish I reach for when I want to prove that good food doesn't require hours or complicated techniques.
Ingredients
- Spaghetti or linguine: 350 g is the sweet spot for four people, though linguine has this silky advantage where the sauce clings to every strand without drowning them.
- Ripe avocados: Two medium ones are essential—not quite hard, not mushy—and you'll know immediately when you hold them because they'll yield to gentle pressure like they're meant to be made into this sauce.
- Fresh basil: A full 20 grams sounds like a lot but basil mellows as it blends, and you want that herbaceous whisper to carry through every bite.
- Garlic clove: Just one, because raw garlic can quickly become the loudest voice in an otherwise delicate sauce.
- Fresh lemon juice: Two tablespoons keeps the avocado from browning and brightens everything in a way bottled juice simply cannot.
- Extra-virgin olive oil: 60 ml enriches the sauce to a silky consistency that makes each bite feel luxurious.
- Parmesan cheese: Grated fresh is non-negotiable here, and 30 grams mixed into the sauce plus extra for serving gives you that salty umami anchor.
- Chili flakes: Optional but recommended—a quarter teaspoon adds just enough warmth to make you want more.
- Salt and pepper: Season carefully since the cheese and lemon already carry their own salt.
Instructions
- Start the pasta water boiling:
- Fill a large pot most of the way and add enough salt that it tastes like the sea. Get it to a rolling boil while you prep everything else.
- Cook the pasta:
- Drop in the pasta and stir occasionally so nothing sticks to itself. Set a timer for two minutes before the package says it's done—you're looking for al dente, which means it should have just a whisper of resistance when you bite it.
- Make the avocado sauce:
- While the pasta cooks, add the avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes if using, salt, and pepper to your food processor or blender. Pulse at first, then blend until completely smooth and creamy—this usually takes thirty seconds.
- Adjust the consistency:
- If the sauce looks thicker than yogurt, add a splash of that reserved pasta water you set aside and blend again. You want something that coats pasta, not dips it.
- Combine everything:
- Drain your hot pasta and immediately toss it with the avocado sauce in a large bowl, using tongs or two wooden spoons to coat every strand. The heat of the pasta matters here because it helps the sauce embrace the noodles.
- Plate and serve:
- Divide among bowls, shower with more Parmesan and torn fresh basil, maybe a hint of lemon zest if you have one, and eat while it's warm.
Save to Pinterest A friend came over for lunch and watched me make this, then asked if I'd trained as a chef because it looked so seamless. I laughed because the only training was trial and error, and honestly, the errors taught me more than anything else.
Why Avocado Makes Everything Better
Avocados have this reputation for being millennial and Instagram-friendly, but the truth is simpler: they're creamy without any cream, rich without being heavy, and they take on flavors around them instead of overpowering the plate. In this sauce they become a canvas for lemon brightness and basil earthiness, which is why the dish tastes more refined than the ingredient list suggests.
Variations Worth Trying
The beautiful part about this recipe is how willing it is to adapt. Add cherry tomatoes halved and tossed in at the end for pops of acidity, or sauté mushrooms separately and fold them in for earthiness. Grilled chicken strips turn this into something your weeknight self will feel genuinely proud of, and nobody needs to know it only took twenty minutes.
How to Serve It Right
This pasta wants something crisp alongside it—a white wine like Sauvignon Blanc or even just ice water with lemon if you're keeping it simple. The brightness of the wine mirrors the brightness of the sauce, which is a pairing trick worth remembering for any green sauce.
- Make sure your plates are warm because cold plates will set the sauce faster than you want.
- Have the Parmesan grater nearby because people always want more than you think.
- Eat within five minutes of plating for the best texture and temperature.
Save to Pinterest This is the kind of dish that tastes like you put in more effort than you actually did, which is honestly the best kind of cooking. It's become my answer to the question of what to make when you want something good without the stress.
Recipe FAQs
- → What type of pasta works best with creamy avocado sauce?
Long noodles like spaghetti or linguine hold creamy sauces well, allowing a smooth coating with each bite.
- → How can I adjust the sauce consistency?
Adding reserved pasta cooking water gradually helps thin the avocado sauce to a silky, spreadable texture.
- → Can I make this dish vegan?
Omit the Parmesan or substitute with nutritional yeast to keep it plant-based without losing umami depth.
- → What herbs complement the avocado sauce?
Fresh basil is a classic choice, offering a sweet and aromatic note that balances the creaminess nicely.
- → How to add extra flavor or protein?
Consider including cherry tomatoes, sautéed mushrooms, or grilled chicken for varied textures and added nutrition.