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Creamy Avocado Pasta
nibbleboard.com/recipes/avocado-pasta
Ingredients
Ingredients
- 12 oz spaghetti (or linguine)
- 1 clove garlic, peeled
- 3 tablespoons olive oil
- 2 tablespoons fresh basil leaves
- 1 teaspoon kosher salt (plus more for pasta water)
- freshly cracked black pepper to taste
Toppings
- 1 cup cherry tomatoes, halved
- 2 spring onions, green parts thinly sliced
- 2 tablespoons pine nuts, toasted (optional)
- 1/4 cup freshly grated Parmesan (optional, skip for vegan) (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
- While the pasta cooks, scoop the avocado flesh into a food processor or blender. Add the garlic, olive oil, lime juice, basil, salt, and pepper.
- Add 4-6 tablespoons of the reserved pasta water and blend until completely smooth and creamy, about 30 seconds. The sauce should be pourable — add more pasta water a tablespoon at a time if it's too thick.
- Drain the pasta and return it to the hot pot. Pour the avocado sauce over the pasta and toss until every strand is evenly coated.
- Fold in the halved cherry tomatoes and most of the sliced spring onions. Taste and adjust salt and pepper.
- Divide among bowls. Top with toasted pine nuts, remaining spring onions, and a shower of Parmesan if using. Serve immediately.
Nutrition per Serving
334Calories
10gProtein
31gCarbs
20gFat
Chef Tips
- I've found that pasta water is the real secret here — the starch helps the avocado sauce cling to the noodles instead of sliding off. Don't skip it.
- Use avocados that give slightly when pressed but aren't mushy. Underripe avocados make a grainy sauce, and overripe ones taste off.
- After trying both ways, I always toss the pasta with the sauce in the hot pot — the residual heat helps the sauce melt into the noodles without cooking the avocado.
- No food processor? A good immersion blender works, or even a fork and some elbow grease — just mash the avocado very thoroughly and whisk in the liquids.
- This doesn't reheat well because avocado oxidizes, so make only what you'll eat. If you have extra sauce, press plastic wrap directly onto the surface and refrigerate for up to a day.
Storage
Leftovers can be refrigerated in an airtight container for up to 1 day, but the sauce will darken. Squeeze fresh lime juice over before eating.