Pin I stumbled onto this recipe on a Wednesday night when the fridge was nearly empty and I was too tired to think. Two avocados sat on the counter, perfectly ripe, and a box of spaghetti waited in the pantry. What started as desperation turned into something I now crave on purpose. The sauce comes together in minutes, clinging to hot pasta like silk, and the whole thing tastes like summer even in January.
The first time I made this for friends, I worried it wouldnt be enough. But watching them scrape their plates clean and ask for the recipe twice before leaving told me everything I needed to know. One of them still texts me photos whenever she makes it, usually with some wild addition like roasted red peppers or crispy chickpeas.
Ingredients
- Spaghetti or linguine: Use whatever long pasta you love, the sauce clings beautifully to thin noodles and I always cook it just shy of done so it finishes in the sauce.
- Ripe avocados: They should yield gently when pressed, too firm and the sauce turns grainy, too soft and it can taste bitter.
- Garlic clove: One clove is plenty, raw garlic gets stronger as it sits so start small and taste as you go.
- Fresh basil leaves: This is where the brightness lives, wilted basil from the back of the fridge works fine if thats all you have.
- Fresh lemon juice: It keeps the avocado from browning and adds a sharp contrast to the richness, bottled juice works but fresh is worth it.
- Extra-virgin olive oil: A fruity olive oil makes the sauce taste more alive, but any good quality oil will do the job.
- Parmesan cheese: Freshly grated melts into the sauce better than pre-shredded, and it adds a salty depth that balances the avocado.
- Chili flakes: Optional but I always add them, just a pinch wakes up the whole dish without making it spicy.
- Salt and black pepper: Taste before you serve, pasta water is salty but the sauce needs its own seasoning too.
Instructions
- Boil the pasta:
- Salt the water generously, it should taste like the sea. Cook the pasta until its just al dente, then save a mugful of that starchy water before draining.
- Blend the avocado sauce:
- Scoop the avocado flesh into the blender with garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, salt, and pepper. Blitz until its smooth and creamy, adding a splash of pasta water if it looks too thick.
- Toss everything together:
- Pour the sauce over the hot drained pasta and toss with tongs, adding more pasta water a little at a time until the sauce coats every strand. It should look glossy and loose, not clumpy.
- Serve immediately:
- Divide the pasta among plates, then top with extra Parmesan, fresh basil, and lemon zest if you have it. This dish is best eaten right away while the sauce is still vibrant.
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There was an evening last spring when I made this after a long day, and as I twirled the first forkful, everything else fell away. It wasnt fancy or complicated, but it felt like care in a bowl. Sometimes thats all you need.
Making It Your Own
This recipe loves company. Ive stirred in halved cherry tomatoes for bursts of sweetness, tossed in sautéed mushrooms for earthiness, and even folded in shredded rotisserie chicken when I needed more protein. Each version works because the avocado sauce is a gentle backdrop that lets other flavors shine.
Storage and Leftovers
Honestly, this doesnt keep well. The avocado oxidizes and the pasta soaks up the sauce, leaving you with something sad and dry. If you must save leftovers, store them in an airtight container and press plastic wrap directly onto the surface to slow browning. Reheat gently with a splash of water or olive oil, but know it wont taste quite the same.
Pairing and Serving Suggestions
I like to serve this with a crisp green salad dressed in lemon vinaigrette, something sharp to cut through the creamy pasta. A chilled glass of Sauvignon Blanc or sparkling water with lime works beautifully alongside. If youre feeding a crowd, double the recipe and set out extra Parmesan and chili flakes so everyone can adjust to taste.
- Add a handful of arugula right before serving for peppery bite.
- Drizzle with good balsamic glaze if you want a touch of sweetness.
- Toast pine nuts in a dry pan and scatter them on top for crunch.
Pin This recipe has gotten me through busy weeks and lazy weekends alike, and I hope it does the same for you. Sometimes the simplest things end up meaning the most.
Recipe Questions & Answers
- → What type of pasta works best?
Long noodles like spaghetti or linguine hold the creamy avocado sauce well, enhancing each bite.
- → How can I adjust the sauce consistency?
If the avocado sauce is too thick, adding reserved pasta water a little at a time helps achieve a smoother texture.
- → Can I substitute Parmesan in this dish?
For dairy-free options, nutritional yeast or vegan cheese alternatives provide similar savory notes.
- → What adds brightness to the sauce?
Fresh lemon juice and a touch of lemon zest brighten the creamy avocado, balancing flavors wonderfully.
- → Are there optional flavor enhancements?
Chili flakes add mild heat, while garnishes like fresh basil and extra Parmesan deepen the flavor profile.
- → How long does preparation take?
This dish is quick, taking about 20 minutes total from start to finish, ideal for easy weeknight meals.