Creamy Avocado Pasta Dish (Printable)

A luscious blend of avocado and fresh herbs combined with pasta for a refreshing, easy-to-make main dish.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, to taste for boiling water

→ Avocado Sauce

03 - 2 ripe avocados, halved and pitted
04 - 1 garlic clove, peeled
05 - 1/4 cup fresh basil leaves
06 - 2 tablespoons fresh lemon juice
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup grated Parmesan cheese, plus extra for serving
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese
13 - Lemon zest (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta using a colander.
02 - In a food processor or blender, combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan cheese, chili flakes if using, salt, and black pepper. Blend until smooth and creamy. Adjust consistency by gradually adding reserved pasta water as needed.
03 - Immediately toss hot drained pasta with the avocado sauce, incorporating additional reserved pasta water to achieve an even coating over the noodles.
04 - Divide the dressed pasta among serving plates. Garnish with fresh basil leaves, extra grated Parmesan cheese, and a sprinkle of lemon zest if desired. Serve promptly.

# Expert Tips:

01 -
  • It's genuinely quick, which means you can make it on nights when you're tired but still want something that feels special.
  • There's something deeply satisfying about how the warm pasta melts the avocado into this silky sauce that coats every strand.
  • The flavor balance is quietly addictive—bright lemon, peppery basil, just enough garlic to make it interesting.
02 -
  • Don't blend the sauce until the very last moment or let it sit around—avocado oxidizes quickly and will turn that unappetizing grayish-brown, even though it's still perfectly safe to eat.
  • The pasta water is not optional; it transforms the sauce from a chunky paste into something silky that actually coats the noodles instead of sliding off them.
03 -
  • If you're making this vegan, nutritional yeast delivers that savory umami punch that Parmesan usually provides, and honestly, many people can't tell the difference.
  • A cold pasta salad version works too—just let everything cool slightly and toss with the avocado sauce, then serve with crunchy greens on the side the next day.
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