Save to Pinterest There's something about the California coast that makes you crave green food, and that's exactly where this pasta came from. I was sitting on a friend's patio overlooking the Pacific, watching her toss together a quick lunch with whatever was ripe that day, and it hit me how simple avocado could be when you stop overthinking it. She didn't measure anything, just split an avocado, added some lemon, and suddenly the whole dish tasted like summer. Now I make it constantly, and every time I do, I'm transported back to that afternoon.
I tested this on my partner during a busy Tuesday when I had zero energy but couldn't face ordering delivery again. Watching them twirl that creamy green pasta onto their fork and actually pause to say it was good—that sealed it for me. It's become our go-to when we want something that feels intentional without the stress.
Ingredients
- Spaghetti or linguine (350 g): Long, delicate noodles work best here because they hold the sauce without weighing it down—choose fresh if you can find it, though dried is just fine.
- Ripe avocados (2): This is the whole foundation, so pick ones that yield gently to pressure; if they're not ripe yet, leave them on the counter for a day or two rather than forcing it.
- Garlic clove (1): One small clove is usually perfect—more can overpower the delicate avocado, so go easy and taste as you blend.
- Fresh basil leaves (20 g): Tear them by hand if you have time; the bruising actually helps release their oils and flavor.
- Fresh lemon juice (2 tbsp): Squeeze it fresh; bottled changes the brightness that makes this dish sing.
- Extra-virgin olive oil (60 ml): The quality matters here since there's nowhere for mediocre oil to hide.
- Grated Parmesan cheese (30 g): Freshly grated tastes infinitely better than pre-grated, and it melts into the warm pasta more smoothly.
- Chili flakes (1/4 tsp): Optional, but a pinch adds a gentle heat that brightens everything without announcing itself.
- Salt and black pepper: Taste constantly—this sauce needs both to wake up properly.
Instructions
- Get your water boiling:
- Fill a large pot three-quarters full with cold water and salt it generously—it should taste like the sea. Bring it to a rolling boil while you prep everything else; pasta water is your safety net later on, so don't skip reserving it.
- Cook the pasta right:
- Once the water is properly boiling, add the pasta and stir immediately so nothing sticks. Cook until it's al dente (tender but still with a little resistance when you bite it), then fish out about half a cup of that starchy water before you drain everything.
- Blend your sauce together:
- While the pasta's going, add the avocados, garlic, basil, lemon juice, olive oil, Parmesan, chili flakes, and a good pinch of salt and pepper to your blender or food processor. Pulse until it's smooth and creamy—the texture should flow like silk, not feel grainy.
- Fix the consistency:
- If your sauce feels too thick (which sometimes happens with drier avocados), splash in some of that reserved pasta water a little at a time until it coats a spoon smoothly.
- Bring it all together:
- Toss the hot pasta with the sauce right away, letting the heat help everything come together. Add more pasta water if you need it—the pasta will keep absorbing liquid as it sits.
- Plate and finish:
- Divide among bowls, then top with extra Parmesan, a few fresh basil leaves, and a whisper of lemon zest if you have it. Serve immediately while everything's still warm and the flavors are bright.
Save to Pinterest I made this for a vegetarian friend who usually gets stuck eating whatever's left over at group dinners, and watching her take a second helping without asking felt like a small victory. The fact that it's so simple but lands every single time—that's when a recipe becomes something you trust.
Why Avocado Works Here
Avocados are underrated as a sauce base because they're naturally creamy without needing butter or cream, which means you get richness that feels light. The healthy fats also make the other flavors stick around longer on your palate, so each bite tastes more complete. It's the reason this dish feels satisfying even though there's nothing heavy in it.
Stretching It Into a Meal
On its own, this is perfectly lovely, but sometimes you want something with more texture or protein. Cherry tomatoes add a sharp burst that cuts through the creaminess, or if you're feeding someone with hunger, a handful of sautéed mushrooms or grilled chicken makes it feel substantial. I've also added crispy chickpeas for crunch and found it works surprisingly well.
The Finishing Touch
The last few seconds matter as much as the first ten minutes—this dish wants to be eaten immediately, while the pasta is still releasing steam and the sauce is at its silkiest. If you're serving guests, have everything plated and garnished before you call them to the table, because avocado sauce waits for no one.
- Fresh basil leaves on top make it look intentional and add a peppery finish.
- A light grating of Parmesan adds umami and a little texture contrast.
- Lemon zest is optional but transforms the whole thing from good to genuinely memorable.
Save to Pinterest This is the kind of dish that reminds you that the best cooking doesn't require complexity, just attention and good ingredients. Make it once, and you'll make it again.
Recipe Q&A
- → How do I achieve a smooth avocado sauce?
Blend ripe avocados with fresh basil, garlic, lemon juice, olive oil, and Parmesan until creamy. Add reserved pasta water gradually to adjust consistency.
- → Can I use different pasta types?
Yes, spaghetti or linguine work well, but feel free to use any pasta that holds sauce nicely.
- → How to make it dairy-free?
Omit the Parmesan or substitute it with nutritional yeast for a similar savory flavor.
- → What garnishes complement this dish?
Fresh basil leaves, extra grated Parmesan, and a sprinkle of lemon zest add fresh flavors and visual appeal.
- → Can I add protein to this dish?
Yes, grilled chicken, sautéed mushrooms, or cherry tomatoes make great additions for extra flavor and nutrients.