Save to Pinterest This dish combines silky avocado with zesty lime to create a lush sauce that coats tender pasta. Sweet cherry tomatoes add bursts of freshness, while hints of garlic and Parmesan enrich the flavor. Ready in under 30 minutes, it’s a bright, easy meal that balances creaminess and tang, ideal for a light yet satisfying experience.
The first time I made this avocado lime pasta, I was skeptical about blending avocados into a sauce. Now it's become my go-to for those evenings when I want something that feels luxurious but comes together in the time it takes to boil water.
Last Tuesday my sister dropped by unexpectedly and I threw this together while we caught up at the counter. She's usually skeptical of anything with avocado in savory dishes, but she went back for seconds and asked for the recipe before even leaving the house.
Ingredients
- Pasta: Spaghetti or linguine catches the sauce beautifully, but any long pasta works here. The starchy pasta water is crucial for that silky consistency.
- Ripe avocados: They should yield to gentle pressure but not feel mushy. An underripe avocado will leave you with a grainy sauce instead of velvety smoothness.
- Garlic clove: One clove gives you just enough background warmth without overpowering the fresh flavors. Mince it finely so it blends seamlessly.
- Extra virgin olive oil: This becomes the backbone of the sauce, adding richness and helping everything emulsify into that gorgeous pale green.
- Freshly squeezed lime juice: Bottled juice can't replicate the bright, complex acidity of fresh lime. Roll the lime on the counter before cutting to maximize juice.
- Fresh cilantro or parsley: Cilantro gives you that vibrant kick that makes this feel like summer, but parsley works if you're not a fan. Fresh herbs are non-negotiable here.
- Cherry tomatoes: Their natural sweetness balances the tangy lime and creamy avocado. I've found that grape tomatoes work too but cherry tomatoes have better pop.
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a rolling boil. You want it salty enough that it tastes like the ocean, which seasons the pasta from the inside out.
- Cook your pasta to perfection:
- Add your pasta and cook until al dente, usually one minute less than the package directions. Before draining, scoop out a full cup of that starchy cooking water.
- Build the creamy sauce:
- While the pasta cooks, toss avocados, garlic, olive oil, lime juice, herbs, Parmesan, salt, and pepper into a blender or food processor. Blend until completely smooth and creamy.
- Bring it all together:
- Toss the hot pasta immediately with the sauce, adding pasta water a splash at a time until it coats each strand beautifully. The sauce will tighten as it hits the hot pasta.
- Finish with fresh touches:
- Gently fold in those halved cherry tomatoes, letting them warm slightly without losing their fresh pop. Top with lime zest, extra Parmesan if you like, and any fresh herbs you have.
Save to Pinterest This recipe has become my emergency dinner party trick because it looks stunning on the plate but takes minimal effort. Something about that bright green sauce against the red tomatoes makes people think you tried much harder than you actually did.
Making It Your Own
I've found this recipe is surprisingly adaptable. Sometimes I add a handful of arugula to the blender for extra green and a peppery kick that cuts through the richness. The first time I tried that variation, it was because I'd run out of cilantro but ended up loving it even more.
Pairing Suggestions
A crisp white wine like sauvignon blanc or pinot grigio plays beautifully with the lime and avocado. During summer, I often serve this with a simple green salad dressed with vinaigrette to keep the meal feeling light. In colder months, roasted asparagus on the side adds warmth without fighting the pasta's fresh flavors.
Storage And Make Ahead Tips
Unfortunately this sauce doesn't love being made ahead, but you can prep all your components before you start cooking. I halve the tomatoes and measure out everything else before the water even boils.
- Avocado halves can be frozen with a squeeze of lime if you want to stock up when they're on sale
- The sauce can be thinned back to life with more lime juice and olive oil if it thickens too much
- This pasta is best enjoyed the same day, though leftovers make a surprisingly good cold pasta salad for lunch
Save to Pinterest Hope this becomes one of those recipes you turn to again and again, like I do. There's something magical about transforming simple ingredients into something that feels this special.
