Creamy Avocado Lime Pasta (Printable)

A vibrant pasta dish with creamy avocado, zesty lime, and fresh cherry tomatoes.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Creamy Avocado Sauce

02 - 2 ripe avocados, pitted and peeled
03 - 2 tbsp extra virgin olive oil
04 - 1 garlic clove, minced
05 - Juice and zest of 1 large lime
06 - 1/4 cup grated Parmesan cheese (optional, substitute with nutritional yeast for vegan)
07 - 1/4 cup fresh basil leaves
08 - 1/4 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - 2–3 tbsp water (to adjust consistency)

→ Toppings

11 - 9 oz cherry tomatoes, halved
12 - Extra fresh basil leaves, for garnish
13 - Freshly ground black pepper, to taste
14 - Extra grated Parmesan cheese, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - In a food processor or blender, combine avocados, olive oil, minced garlic, lime juice and zest, Parmesan cheese or nutritional yeast, basil leaves, salt, and pepper. Blend until smooth, adding 2–3 tablespoons water or reserved pasta water to achieve a creamy, pourable texture.
03 - Place the drained pasta in a large bowl and toss with the avocado sauce until evenly coated. Add additional reserved pasta water if needed to loosen the sauce.
04 - Gently fold in the halved cherry tomatoes to combine.
05 - Plate immediately, garnished with extra fresh basil leaves, a sprinkle of freshly ground black pepper, and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in less time than it takes to watch a TV episode.
  • The bright lime and basil make it feel fresh and alive, especially on days when you're tired of the same old pasta.
  • You can have it on the table in 25 minutes, and it works for vegetarians, vegans, or anyone who just wants something good.
02 -
  • Don't let the avocado sauce sit in the sun or come to a boil, or it will turn an unappetizing gray and taste slightly metallic.
  • The pasta water isn't optional—it's what turns a thick avocado blob into a sauce that actually flows and coats every inch of pasta.
  • Prep your tomatoes last because they'll start to weep and release their juice if you leave them sitting, turning the whole dish soggy.
03 -
  • If your avocado sauce seems too thick, add pasta water one tablespoon at a time rather than dumping water in at once, which makes it easier to get the texture exactly right.
  • Taste the sauce before it meets the pasta, and adjust seasoning then because the pasta itself is already salted and you want to avoid oversalting the whole dish.

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