Creamy Avocado Lime Pasta (Printable)
A vibrant creamy pasta featuring avocado, lime, and cherry tomatoes for a fresh, indulgent dish.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for boiling water
→ Creamy Avocado Sauce
03 - 2 ripe avocados, peeled and pitted
04 - 1 garlic clove, minced
05 - 3 tbsp extra virgin olive oil
06 - 2 tbsp freshly squeezed lime juice (about 1 lime)
07 - 1/4 cup fresh cilantro or parsley leaves
08 - 2 tbsp grated Parmesan cheese (optional, or nutritional yeast for vegan)
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Vegetables & Toppings
11 - 9 oz cherry tomatoes, halved
12 - Zest of 1 lime
13 - Extra Parmesan cheese, for serving (optional)
14 - Fresh herbs, for garnish (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - While pasta cooks, combine avocados, garlic, olive oil, lime juice, cilantro or parsley, Parmesan (if using), salt, and pepper in a blender or food processor. Blend until smooth and creamy.
03 - Drain the pasta and return to the pot. Pour the avocado sauce over the hot pasta and toss gently to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
04 - Gently fold in halved cherry tomatoes. Divide among plates and top with lime zest, extra Parmesan cheese, and fresh herbs if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The sauce stays impossibly creamy without any cream, making it lighter than traditional pasta sauces but just as satisfying
- It hits that perfect sweet spot between indulgent comfort food and something fresh enough for summer evenings
02 -
- The sauce will thicken quickly once it hits the hot pasta, so have that reserved pasta water ready to loosen it back up.
- Avocado sauce oxidizes faster than you'd expect, so serve immediately rather than letting it sit.
03 -
- Room temperature avocados blend into a smoother sauce than cold ones from the fridge
- If your sauce tastes too tart, a tiny pinch of sugar or honey balances it without making it sweet