Save My neighbor knocked on my door one Tuesday evening holding a bag of avocados that were perfectly ripe and begging to be used. I had pasta in the pantry and an hour before dinner, so I thought, why not blend them together? The result was so unexpectedly silky and bright that I made it again the very next night. Now it's my go-to when I want something that feels indulgent but comes together faster than delivery.
I once made this for a friend who swore she didn't like avocado in anything except guacamole. She finished her plate and asked for seconds, then texted me the next day asking for the recipe. That's when I realized this dish has a way of winning people over, even the skeptics. It's bright, garlicky, and just a little luxurious in a way that feels like a secret you want to share.
Ingredients
- Spaghetti or linguine: Use whatever long pasta you have on hand, the sauce clings beautifully to thin noodles and every twirl is satisfying.
- Ripe avocados: They should yield gently when pressed, if they're too firm the sauce won't blend smoothly and if they're too soft it can taste off.
- Garlic clove: Just one is enough to add warmth without overpowering the delicate avocado flavor.
- Fresh basil leaves: This is what makes the sauce taste alive, dried basil just won't give you that same green brightness.
- Fresh lemon juice: It keeps the avocado from browning and adds a little zing that balances the richness perfectly.
- Extra-virgin olive oil: A good quality oil makes the sauce glossy and helps everything blend into a velvety dream.
- Grated Parmesan cheese: It adds a salty, nutty depth that makes the sauce feel more complex and grown up.
- Chili flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you in the best way.
- Salt and black pepper: Season generously, avocado needs a little help to really shine.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a little bite left in the center. Before you drain it, scoop out a mugful of that starchy pasta water because it's liquid gold for loosening the sauce later.
- Blend the avocado sauce:
- Toss the avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper into a food processor and blitz until it's smooth and dreamy. If it looks too thick, add a splash of that reserved pasta water and blend again until it's just right.
- Toss everything together:
- Dump the hot drained pasta into a big bowl and pour the avocado sauce over it, tossing gently with tongs. Add more pasta water a little at a time until every strand is coated in that gorgeous green sauce.
- Serve it up:
- Divide the pasta among plates and top with extra Parmesan, fresh basil leaves, and a little lemon zest if you're feeling fancy. Eat it right away while it's warm and the sauce is still vibrant.
Save One summer evening I served this on the back porch with a cold glass of white wine and it felt like vacation even though I never left home. My partner said it tasted like something you'd order at a fancy Italian place, and I didn't tell him it cost less than ten dollars to make. That's the beauty of this dish, it feels special without trying too hard.
Making It Your Own
I've stirred in halved cherry tomatoes for bursts of sweetness, tossed in sautéed mushrooms for earthiness, and even topped it with grilled chicken when I needed more protein. The base is so forgiving that you can riff on it depending on what's in your fridge or what sounds good that day.
Storage and Leftovers
Honestly, this is best eaten fresh because avocado oxidizes and the color fades after a few hours. If you do have leftovers, store them in an airtight container in the fridge and eat within a day, maybe squeeze a little extra lemon juice over the top to help keep it bright. Reheat gently or enjoy it cold as a pasta salad.
Pairing Suggestions
I love serving this with a simple arugula salad dressed with olive oil and lemon, or a crusty baguette to mop up any extra sauce. A crisp Sauvignon Blanc or a light Pinot Grigio is perfect if you want wine, but sparkling water with lemon works just as well.
- Try adding toasted pine nuts or walnuts for a little crunch on top.
- Swap the spaghetti for penne or fusilli if you prefer short pasta that catches the sauce in every crevice.
- Toss in some baby spinach at the end for extra greens without any extra effort.
Save This dish taught me that some of the best meals come from happy accidents and whatever's ripe on the counter. I hope it becomes one of your easy weeknight favorites too.
Recipe FAQs
- → How do I achieve a smooth avocado sauce?
Blend ripe avocados with garlic, basil, lemon juice, olive oil, and Parmesan until smooth. Add reserved pasta water gradually to reach a creamy consistency.
- → Can I make the dish vegan-friendly?
Yes, omit the Parmesan or replace it with a vegan alternative like nutritional yeast for a dairy-free version.
- → What pasta types work best for this dish?
Spaghetti or linguine are ideal as their shape holds the creamy sauce well.
- → How can I add extra flavor or protein?
Enhance the dish with cherry tomatoes, sautéed mushrooms, or grilled chicken.
- → Is this dish suitable for gluten-free diets?
Use gluten-free pasta to make it safe for those avoiding gluten.