Creamy Avocado Lime Pasta (Print View)
A vibrant creamy pasta featuring ripe avocados, zesty lime, and sweet cherry tomatoes for a quick meal.
# What You Need:
→ Pasta
01 - 12 ounces spaghetti or linguine
→ Creamy Avocado Sauce
02 - 2 ripe avocados, peeled and pitted
03 - 2 tablespoons extra-virgin olive oil
04 - 1 garlic clove, minced
05 - Zest and juice of 2 limes
06 - ¼ cup grated Parmesan cheese
07 - 3 tablespoons fresh basil leaves, chopped
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - 2 to 3 tablespoons water, as needed
→ Toppings
11 - 1 cup cherry tomatoes, halved
12 - Extra Parmesan cheese, to taste
13 - Fresh basil leaves, for garnish
14 - Crushed red pepper flakes (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
02 - In a food processor or blender, combine avocados, olive oil, minced garlic, lime zest and juice, Parmesan, chopped basil, salt, and black pepper. Blend until smooth, adding water one tablespoon at a time to achieve a creamy, pourable consistency.
03 - Return the drained pasta to the pot. Pour the avocado sauce over the warm pasta and toss to coat evenly, incorporating reserved pasta water as needed to create a silky texture.
04 - Gently fold in halved cherry tomatoes. Serve immediately, garnished with extra Parmesan, fresh basil leaves, and crushed red pepper flakes if desired.
# Expert Tips:
01 -
- Ready in 25 minutes, which means dinner on the table before you've checked your phone twice.
- The avocado sauce tastes luxurious but requires no cream, butter, or fancy techniques.
- It's naturally vegetarian and feels indulgent enough to impress without trying.
02 -
- Avocado oxidizes and browns within minutes once exposed to air; make the sauce last, just before serving, or toss immediately so the pasta's warmth doesn't break it down further.
- Starchy pasta water is your secret weapon—it emulsifies the oil and avocado together, creating creaminess without cream, and saves a sauce that's too thick.
- Taste the sauce in the processor before it meets the pasta; the Parmesan and salt intensify as the warm pasta heats everything up.
03 -
- Make the sauce while water boils so everything comes together at the moment the pasta drains, keeping the dish hot and the avocado at peak brightness.
- If you don't own a food processor, a blender works beautifully, though you may need to add water sooner and blend in batches with half the ingredient list at a time.