Creamy Avocado Pasta Delight (Printer View)

Vibrant pasta with creamy avocado sauce, fresh basil, lemon juice, and a touch of Parmesan for rich flavor.

# Components:

→ 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 - 1/4 cup fresh basil leaves
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 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)

# Method steps:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - In a food processor or blender, combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan cheese, chili flakes (if using), salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
03 - Toss the hot drained pasta with the avocado sauce, adding additional reserved pasta water as needed to evenly coat the noodles.
04 - Divide the pasta among serving plates. Garnish with extra Parmesan, fresh basil leaves, and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent an hour in the kitchen.
  • The avocado sauce clings to every strand of pasta without feeling heavy or oily.
  • Youll use one pot and one blender, which means minimal cleanup on a busy night.
  • Leftovers actually keep their color if you press plastic wrap directly onto the surface.
02 -
  • Reserve that pasta water before you drain, because once it's gone you can't recreate that starchy magic with plain tap water.
  • Use avocados that are perfectly ripe, not hard or mushy, or the sauce will taste flat and refuse to blend smoothly.
  • Don't reheat this on high heat or the avocado will turn brown and bitter, gentle warming or eating it cold as a pasta salad works better.
03 -
  • Taste your avocados before blending because if they're bland, you'll need extra salt and lemon to wake up the sauce.
  • If the sauce breaks or looks oily, a tablespoon of cold pasta water whisked in vigorously will bring it back together like magic.
  • For an even silkier texture, add a spoonful of Greek yogurt or cream cheese to the blender and it'll taste almost decadent.
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