Creamy Avocado Pasta Dish

I threw this together on a Tuesday evening when I had three avocados racing toward overripe and zero energy for anything complicated. The first creamy bite made me forget I'd considered ordering takeout five minutes earlier.

My sister originally made something like this after returning from a trip to California. She swore the avocado changed everything about pasta night, and after one bite of her version I stopped questioning her obsession.

Ingredients

• 350 g spaghetti or linguine: Long noodles hold the creamy sauce beautifully
• Salt: Generously salt the pasta water like the ocean
• 2 ripe avocados: They should yield to gentle pressure but not feel mushy
• 1 garlic clove: One is plenty since it's not cooked
• 20 g fresh basil leaves: Pack them loosely, dont press down
• 2 tbsp fresh lemon juice: Brightens the creaminess and prevents browning
• 60 ml extra-virgin olive oil: Use good quality oil since you'll taste it
• 30 g grated Parmesan: Adds umami depth without overpowering
• 1/4 tsp chili flakes: Just a whisper of heat if you want
• Salt and pepper: Taste and adjust until it sings

Instructions

Boil the pasta water:

Bring a large pot of salted water to a rolling boil and cook pasta until al dente. Scoop out 120 ml of the starchy cooking water before draining.

Blend the sauce:

While pasta cooks, toss avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper into a food processor. Blend until completely smooth, adding pasta water if it needs help.

Combine everything:

Pour the hot drained pasta back into the pot and toss with the avocado sauce. Add more pasta water until each strand is glossy and coated.

Plate and serve:

Divide among bowls and finish with extra Parmesan, fresh basil leaves, and lemon zest. Bring it to the table right away.

Save

Last summer I served this at a small dinner party and watched my friend who claims to hate avocado go back for seconds. Sometimes the simplest conversions happen without words.

Making It Your Own

I've added roasted cherry tomatoes when they're in season and their sweetness balances the creaminess perfectly. A handful of arugula tossed in at the end adds welcome peppery bite.

What To Serve Alongside

A crisp green salad with vinaigrette cuts through the richness. Grilled shrimp or pan-seared chicken turn it into a more substantial meal if you're feeding hungry people.

Timing Matters

Have all your sauce ingredients prepped before the pasta hits the water. The assembly moves fast and you want everything ready to go.

• Set the table while the water boils
• Warm your serving bowls if possible
• Have wine poured and ready

Save

Creamy, bright, and impossibly satisfying for something that comes together so fast.

Recipe Questions & Answers

→ How do I make the avocado sauce creamy?

Blend ripe avocados with garlic, fresh basil, lemon juice, olive oil, and Parmesan until smooth. Adding reserved pasta water helps achieve a creamy consistency.

→ What pasta types work best with this dish?

Spaghetti or linguine are ideal as they hold the smooth avocado sauce well, but feel free to use your favorite long pasta.

→ Can I adjust the sauce spice level?

Yes, chili flakes are optional and can be added or omitted based on your heat preference.

→ What garnishes complement the flavors?

Fresh basil leaves, extra grated Parmesan, and a sprinkle of lemon zest enhance the dish’s bright and creamy profile.

→ How can I adapt this dish for dietary restrictions?

For vegan options, omit Parmesan or substitute with nutritional yeast. Use gluten-free pasta to avoid gluten.