Creamy Avocado Lime Pasta

There's something about the way avocado turns into silk under the blade of a food processor that makes me feel like I'm creating something restaurant-worthy in my own kitchen. The first time I made this pasta, it was late summer, and I had three perfectly ripe avocados sitting on my counter staring me down before they turned spotty. I threw them into the blender with lime juice and basil, and suddenly I had this incredible creamy sauce that tasted nothing like the sad desk lunch I'd been eating all week. Now it's become my go-to dinner when I want something that feels fancy but takes barely any longer than boiling water.

I made this for a friend who said she was trying to eat better, and she had thirds. The way the creamy avocado sauce clung to each strand of pasta, with those little pops of sweet cherry tomato breaking through, felt like proof that healthy eating doesn't have to taste like punishment. She asked for the recipe before she even finished chewing, and now she texts me pictures of her versions.

Ingredients

• Spaghetti or linguine (350 g): Pick pasta with a good surface texture so the avocado sauce clings to it; thinner ribbons and strands work better than chunky shapes.
• Ripe avocados (2): This is where everything lives or dies, so choose ones that yield slightly to pressure but aren't mushy, and use them the day you buy them if you can.
• Extra virgin olive oil (2 tbsp): A good quality oil makes the sauce taste like it came from somewhere, so don't reach for the cheapest bottle.
• Garlic clove (1, minced): Fresh is non-negotiable here because you'll taste it raw in the sauce, and old garlic gets bitter and weird.
• Lime (1 large): Both juice and zest go in, and the brightness is what keeps this from tasting heavy and butter-like.
• Grated Parmesan cheese (30 g) or nutritional yeast: This adds a salty, umami depth that makes the sauce taste intentional rather than just blended fruit.
• Fresh basil (1/4 cup): Tear it by hand right before blending so you don't bruise it and lose that green, peppery perfume.
• Salt and black pepper (1/4 tsp each): Taste as you go because everyone's palate is different, and you might want more or less.
• Water (2–3 tbsp): Use reserved pasta water if you have it because the starch helps the sauce cling better than plain water.
• Cherry tomatoes (250 g) for topping: Halve them lengthwise so they nestle into the pasta instead of rolling around, and add them just before serving so they stay sweet and firm.

Instructions

Boil your pasta water:

Fill a large pot with water and salt it generously, like you're seasoning the sea. Bring it to a rolling boil before adding pasta so it cooks evenly and tastes good from the start.

Cook the pasta:

Add your spaghetti or linguine and stir it right away so the strands don't stick to the bottom like a pasta pancake. Cook it one minute under the package time so it's still got a tiny bit of resistance when you bite it.

Reserve your pasta water:

Before draining, fish out about half a cup of the starchy cooking water and set it aside. This liquid is pure gold for loosening the sauce without making it watery.

Make the avocado sauce:

While the pasta is cooking, add your avocados, olive oil, minced garlic, lime juice and zest, cheese, basil, salt, and pepper to your food processor. Blend until it's completely smooth and creamy, then add your water a tablespoon at a time until it looks like heavy cream.

Combine pasta and sauce:

Dump the hot drained pasta into a big bowl and pour the avocado sauce over it, then toss gently but thoroughly so every strand gets coated. If it looks too thick, splash in a bit more pasta water and keep tossing.

Add the tomatoes:

Fold in your halved cherry tomatoes gently so they stay whole and pretty. Taste one bite and adjust salt and pepper because this is your moment to make it perfect.

Serve right away:

This dish is best eaten immediately while the pasta is still warm and the avocado sauce is at its creamiest. Scatter fresh basil on top, crack some more black pepper over it, and maybe add a little more Parmesan if that's your thing.

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I had someone tell me this was the first time they understood why people get excited about food, and that stuck with me in the best way. There's something simple and generous about a plate of pasta that tastes like summer and care, even when you've made it on a random Tuesday after work.

Why Avocado Is the Star Here

Avocado gets a lot of hype, and most of it is deserved, especially in a sauce like this. Its natural fat makes everything taste rich without any cream, and when you blend it with lime and basil, it becomes something entirely new—not guacamole, not a dip, but a real pasta sauce that tastes elegant and feels indulgent. The key is that silky texture: it coats your tongue and makes you slow down, which is maybe the whole point.

Making This Your Own

This recipe is flexible enough that you can play around without breaking it. Some nights I add a pinch of red chili flakes if I'm in the mood for heat, and some nights I toss in some grilled chicken or pan-seared shrimp if I want more protein without thinking too hard about it. I've also roasted pine nuts until they're golden and scattered them on top, which adds this nice crunch and makes the whole thing feel more special.

Keeping It Fresh and Green

The thing about avocado-based dishes is that they're best eaten right away, before oxidation turns everything a sad shade of brown. But if you're prepping ahead, keep your avocado sauce separate from the pasta and only combine them right before eating. The basil will also stay brighter if you add half of it to the sauce and scatter the rest on top as a garnish, which keeps that fresh green color and flavor intact.

• If you're vegan, nutritional yeast does the job of Parmesan beautifully and adds its own nutty, savory note.
• For a gluten-free version, grab your favorite gluten-free pasta and cook it exactly the same way.
• Buy your avocados a day or two before you plan to make this so they're perfectly ripe, not rock-hard and not brown inside.

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This pasta has become a weeknight staple in my house, the kind of dish that reminds me that cooking doesn't have to be complicated to be good. Every time I make it, I think about that friend asking for the recipe, and it makes me want to cook it for someone new.

Recipe FAQs

→ How do I make the avocado sauce creamy?

Blend ripe avocados with olive oil, lime juice, garlic, basil, and a bit of pasta water until smooth, adjusting texture as needed.

→ Can I substitute Parmesan cheese?

Yes, nutritional yeast works well as a vegan alternative, adding a similar umami flavor.

→ What type of pasta is best for this dish?

Spaghetti or linguine hold the creamy sauce nicely, but feel free to use your preferred long pasta.

→ How should I adjust the sauce consistency?

Add a few tablespoons of reserved pasta water or plain water while blending to reach a smooth, pourable texture.

→ Can I add protein to this meal?

Grilled chicken, shrimp, or toasted pine nuts are great options to enhance protein content and add flavor.