Save I threw this together one weeknight after staring into the fridge with zero inspiration and a bag of avocados going soft on the counter. The pasta water was already boiling when I realized I had basil wilting in the crisper and half a lemon rolling around. Twenty minutes later, I was twirling bright green noodles around my fork, stunned at how something so simple tasted this vibrant. My partner walked in, took one bite from my bowl, and declared it better than anything we'd ordered that month.
The first time I made this for friends, I panicked because the sauce looked too thin in the blender. I almost added cream cheese out of fear, but then I remembered the starchy pasta water trick my neighbor taught me. Two splashes later, the sauce transformed into silk. Everyone scraped their plates clean, and one friend texted me the next day asking if I'd written the recipe down yet.
Ingredients
- Spaghetti or linguine: Long noodles catch the creamy sauce beautifully, though I've used penne in a pinch and it still worked perfectly.
- Ripe avocados: They should yield gently when you press the skin, not rock hard or mushy, because underripe ones turn the sauce bitter and grainy.
- Garlic clove: One raw clove gives a gentle kick without overpowering the delicate avocado flavor, though I sometimes add half if I'm serving it to kids.
- Fresh basil leaves: The bright herbal note makes this feel summery no matter the season, and wilted leaves from the fridge work just as well as pristine ones.
- Lemon juice: This keeps the avocado from browning and adds a zesty brightness that balances the richness.
- Extra virgin olive oil: A fruity oil makes the sauce luxurious and helps it emulsify into a glossy coating.
- Parmesan cheese: Freshly grated melts into the sauce and adds savory depth, though nutritional yeast works if you want to skip dairy.
- Chili flakes: Optional but wonderful for a subtle warmth that sneaks up on you at the end of each bite.
Instructions
- Boil the pasta:
- Salt the water generously until it tastes like the sea, then cook your noodles until they still have a slight bite in the center. Before draining, scoop out a mugful of that cloudy starchy water because it's the secret to a sauce that hugs every strand.
- Blend the avocado sauce:
- Scoop the avocado flesh into your blender along with garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper. Blitz until it looks like pale green velvet, adding a splash of pasta water if it seems too thick to pour.
- Toss everything together:
- Pour the hot drained pasta back into the pot and add the avocado sauce, tossing with tongs while drizzling in more pasta water until the sauce loosens and coats every piece. The heat from the noodles will warm the sauce without cooking it.
- Serve immediately:
- Divide among shallow bowls and shower with extra Parmesan, torn basil leaves, and a few curls of lemon zest if you're feeling fancy. This dish is best enjoyed right away while the colors are still electric.
Save Last summer I packed this into a container for a picnic, worried it would look sad and brown by the time we spread the blanket. I pressed plastic wrap onto the surface and kept it cold, and when we opened it two hours later the sauce was still bright green. We ate it cold under the trees with our hands sticky from peaches, and it tasted like the best kind of lazy afternoon.
Making It Your Own
I've stirred in halved cherry tomatoes for bursts of sweetness, tossed in sautéed mushrooms when I wanted something earthy, and even topped it with grilled chicken when feeding my very carnivorous brother. A handful of baby spinach wilted into the hot pasta adds color and makes me feel virtuous. Sometimes I skip the Parmesan entirely and add a spoonful of miso paste to the blender for a deeper umami note that surprises everyone who tastes it.
Storage and Leftovers
This is one of those rare pasta dishes that doesn't turn gummy in the fridge if you treat it gently. I store leftovers in an airtight container with plastic wrap pressed directly onto the surface to keep air away from the avocado. It keeps its color for about a day, and I actually love eating it cold straight from the container as a creamy pasta salad. If you want to reheat it, do it gently in a pan over low heat with a splash of water or olive oil, stirring constantly so the avocado doesn't separate or brown.
Pairing and Serving Ideas
I usually serve this with nothing more than a simple arugula salad dressed with lemon and olive oil, because the pasta is rich enough to stand on its own. A crisp white wine like Sauvignon Blanc or a sparkling water with a fat lemon wedge cuts through the creaminess beautifully. On nights when I want something more substantial, I'll add a basket of warm garlic bread or a platter of roasted vegetables tossed in balsamic glaze.
- Serve it in shallow bowls so the sauce pools at the bottom and every bite stays creamy.
- Have extra lemon wedges on the table for anyone who wants an extra hit of brightness.
- Grate fresh Parmesan at the table because it tastes sharper and more alive than the pre-grated stuff.
Save This recipe taught me that weeknight dinners don't have to be complicated to feel special, and that the best meals often come from using what's about to go bad in the crisper. I hope it becomes one of those dishes you reach for when you want something nourishing, fast, and bright enough to lift your mood after a long day.
Kitchen Help
- → How do I achieve a creamy texture without cream?
Ripe avocados blended with olive oil, lemon juice, and Parmesan create a rich, silky sauce without dairy cream.
- → Can I adjust the sauce thickness?
Yes, add reserved pasta water gradually while blending until you reach the desired consistency for coating the noodles.
- → What pasta types work best here?
Spaghetti or linguine are ideal as their shape holds the avocado sauce well, but feel free to use your favorite pasta.
- → How can I add some heat to the dish?
Include a pinch of chili flakes to the sauce for a subtle spicy twist that complements the creamy avocado.
- → Are there vegan alternatives for the cheese?
Yes, you can omit Parmesan or substitute with nutritional yeast to keep the dish vegan while preserving umami flavors.