Too hot to turn on the oven? This creamy avocado pasta is for you.
It is light, fresh, and incredibly satisfying. You can have dinner ready in just 20 minutes. It feels like a treat but is full of nutrients. Your family will love this vibrant summer meal.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It uses simple pantry staples and fresh produce. You get a velvety texture without any heavy cream.
It is a fantastic healthy reset meal. The healthy fats from the avocado keep you full. Plus, it is naturally vegan and dairy-free for everyone to enjoy.
Simple Method
You simply boil your favorite pasta until it is tender. While it cooks, you blend the sauce. The blender creates a perfectly smooth emulsion in seconds.
It is so easy even a beginner can do it. There is no complicated roux or heavy lifting. Just fresh ingredients and one simple blender step.
Ingredients You’ll Need
These fresh ingredients create a sauce that is pure magic.
- 12 ounces dry spaghetti or linguine
- 2 large ripe avocados, pitted and peeled
- 1/2 cup fresh basil leaves, lightly packed
- 2 cloves garlic, peeled and smashed
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup starchy pasta cooking water, reserved
- 1 cup cherry tomatoes, halved (optional garnish)
Step-by-Step
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil.
- Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes.
- While the pasta cooks, place the avocado flesh, basil, garlic, lemon juice, olive oil, salt, and pepper into a high-speed blender or food processor.
- Pulse and then blend the sauce ingredients until completely smooth and emulsified.
- Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set aside.
- Drain the pasta in a colander and return it to the warm pot or a large serving bowl.
- Pour the avocado sauce over the pasta and toss with tongs to coat thoroughly.
- Gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches a glossy and creamy consistency.
- Serve immediately, garnished with halved cherry tomatoes and additional black pepper.
Best Ways to Enjoy It
Serve this warm in large bowls for a cozy feel. Top it with bright cherry tomatoes for a pop of color. Add a sprinkle of extra pepper for a little kick.
It makes a beautiful summer presentation for guests. Pair it with a crisp side salad or toasted bread. Set the table outside and enjoy the evening air.
Keep It Fresh
This dish is best enjoyed right away. Avocado can oxidize and turn brown over time. If you have leftovers, keep them in an airtight container.
Add a squeeze of extra lemon to help keep the color. Reheat very gently on the stovetop. You may need a splash of water to loosen the sauce.
Recipe Tips
- Use very ripe avocados for the best velvety texture.
- Don’t forget to save that starchy pasta water.
- The lemon juice is essential to keep the color bright.
- Add a handful of spinach to the blender for extra greens.
- Always salt your pasta water well like the ocean.
- Use a high-speed blender for the smoothest possible sauce.
- Double the batch if you are feeding a hungry crowd.
Ways to Switch It Up
- Swap spaghetti for gluten-free noodles to keep it light.
- Add red pepper flakes for a spicy summer kick.
- Toss in some chickpeas for extra plant-based protein.
- Use lime juice instead of lemon for a zesty twist.
Common Questions
Can I make this ahead of time?
It is best served fresh because of the avocado. The sauce can brown if left too long. It only takes 20 minutes to make fresh.
Can I use frozen avocado?
Fresh, ripe avocados are much better for this sauce. Frozen avocados can sometimes have a watery texture. Stick to fresh for the best results.
Will my kids eat this?
Most kids love the mild and buttery flavor. It looks like green “monster pasta” which makes it fun. It is a great way to eat veggies.
I hope this fresh meal brings a little joy to your table. It is the perfect way to end a sunny day. Give it a try tonight!
— Lidia
The Best Creamy Avocado Pasta
Ingredients
- 12 ounces dry spaghetti or linguine
- 2 large ripe avocados, pitted and peeled
- 1/2 cup fresh basil leaves, lightly packed
- 2 cloves garlic , peeled and smashed
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup starchy pasta cooking water, reserved
- 1 cup cherry tomatoes, halved (optional garnish)
Instructions
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil.
- Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes.
- While the pasta cooks, place the avocado flesh, basil, garlic, lemon juice, olive oil, salt, and pepper into a high-speed blender or food processor.
- Pulse and then blend the sauce ingredients until completely smooth and emulsified.
- Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set aside.
- Drain the pasta in a colander and return it to the warm pot or a large serving bowl.
- Pour the avocado sauce over the pasta and toss with tongs to coat thoroughly.
- Gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches a glossy and creamy consistency.
- Serve immediately, garnished with halved cherry tomatoes and additional black pepper.
