Creamy Avocado Lime Pasta

I stumbled on this recipe during a week when my fridge was nearly empty but I had three perfect avocados ripening on the counter. I blended one with lime juice just to see what would happen, and the creamy, tangy result made me rethink how simple pasta could be. Now it's my go-to whenever I want something that feels indulgent but comes together in the time it takes to boil water.

The first time I made this for friends, someone asked if I'd ordered it from a restaurant. I laughed because I'd been standing in my tiny kitchen ten minutes earlier, blender whirring, hoping the sauce wouldn't turn brown before we sat down. It didn't, and we ended up eating straight from the serving bowl, twirling forks and talking until the tomatoes were gone.

Ingredients

• Spaghetti or linguine: Long noodles catch the creamy sauce better than short shapes, and I've learned that saving a cup of pasta water is never a waste.
• Ripe avocados: They should yield gently when you press them, not rock hard or mushy, because that's the difference between silky and grainy.
• Extra-virgin olive oil: A fruity oil makes the sauce taste richer, and I always use a little more than I think I need.
• Garlic: Fresh cloves bring a sharpness that powder just can't match, and mincing them fine keeps the sauce smooth.
• Lime zest and juice: The zest adds perfume, the juice adds brightness, and together they keep the avocado from tasting flat.
• Fresh cilantro or parsley: Cilantro gives it a summery kick, parsley makes it milder, and either one turns the sauce a gorgeous green.
• Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy, though I skip it when I'm cooking for kids.
• Cherry tomatoes: Halving them releases their sweetness, and they add little bursts of juice that balance the richness.
• Parmesan cheese: A handful of grated cheese adds a salty, nutty finish, but the dish is just as good without it if you're keeping it vegan.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Before you drain it, scoop out half a cup of that starchy water, it's the secret to making the sauce cling.

Blend the avocado sauce:

While the pasta bubbles away, throw the avocados, olive oil, garlic, lime zest and juice, herbs, red pepper, and a splash of water into your blender. Blend until it's completely smooth and tastes like something you'd want to eat with a spoon, then season it with salt and pepper.

Toss everything together:

In a large bowl, combine the hot drained pasta with the avocado sauce and a few spoonfuls of pasta water. Toss it all together until every strand is coated and creamy, adding more water if it seems too thick.

Add the tomatoes:

Fold in the halved cherry tomatoes gently so they stay intact and pretty. Their little pops of color make the whole dish look alive.

Serve immediately:

Divide the pasta among plates, sprinkle with Parmesan and extra herbs if you like, and serve right away while it's still warm and vibrant.

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One evening I made this after a long day and ate it on the couch with the windows open, the lime and cilantro smelling like something between a garden and the ocean. It wasn't fancy, but it felt like exactly what I needed, and I realized that's what good food does.

How to Pick the Perfect Avocados

I used to grab any avocado that looked green, but I've learned to press gently near the stem, if it gives just a little, it's ready. If it's hard as a rock, leave it on the counter for a day or two, and if it feels mushy, it's already past its prime and might have brown spots inside.

Making It Your Own

This recipe is a blank canvas. I've stirred in grilled shrimp when I wanted protein, swapped in basil when I was out of cilantro, and even used whole wheat pasta when I was trying to be virtuous. It adapts to whatever you have and whatever you're craving, and it never complains.

Storing and Serving Tips

This dish is best eaten right away, but if you have leftovers, press plastic wrap directly onto the surface of the pasta to keep air out and slow down browning. When you reheat it, add a splash of water or olive oil to bring back the creaminess, and maybe squeeze a little fresh lime juice over the top to wake it up again.

• Serve it with crusty bread to soak up any extra sauce.
• A simple green salad with lemon vinaigrette makes a perfect side.
• If you're meal prepping, keep the sauce separate and toss it with freshly cooked pasta each day.

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This pasta has become one of those recipes I make without thinking, the kind that reminds me cooking doesn't have to be complicated to be memorable. I hope it brings a little brightness to your table, too.

Recipe FAQs

→ How do I achieve the creamy texture in the sauce?

Blending ripe avocados with olive oil, lime juice, garlic, and herbs until smooth creates the sauce’s silky consistency.

→ Can I use different herbs besides cilantro?

Yes, parsley works well as a substitute, providing a fresh, slightly different herbal note.

→ What pasta types work best for this dish?

Spaghetti or linguine hold the sauce nicely, but whole wheat or gluten-free variants also work well.

→ How to prevent the avocado sauce from browning?

Use the sauce immediately or add lime juice which helps slow down discoloration, and consume fresh for best appearance.

→ Is it possible to add protein to this dish?

Grilled chicken or shrimp can be incorporated for added protein and a heartier meal.