Creamy Avocado Pasta Delight

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

02 - Salt, for pasta water

→ Avocado Sauce

03 - 2 ripe avocados, halved and pitted

04 - 1 garlic clove, peeled

05 - 1/4 cup fresh basil leaves

06 - 2 tbsp fresh lemon juice

07 - 1/4 cup extra-virgin olive oil

08 - 1/4 cup grated Parmesan cheese

09 - 1/4 tsp chili flakes (optional)

10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves

12 - Extra grated Parmesan

13 - Lemon zest (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve 1/2 cup pasta cooking water, then drain.

02 - Combine avocados, garlic, basil leaves, lemon juice, olive oil, Parmesan, chili flakes (if using), salt, and pepper in a food processor or blender. Blend until smooth, adding reserved pasta water gradually to achieve a creamy consistency.

03 - Toss drained pasta with the avocado sauce, adding additional pasta water if needed to evenly coat the noodles.

04 - Divide pasta among plates. Garnish with extra Parmesan, fresh basil, and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -

It comes together in 20 minutes flat, which means weeknight dinners feel actually luxurious.
The sauce tastes restaurant-quality but there's nothing intimidating about it—just a blender and good instincts.
Fresh and creamy without any cream, so you feel nourished instead of weighed down.

02 -

Don't blend the avocado sauce in advance—it will darken and lose its vibrancy, so make it right before you need it.
Your pasta water is liquid gold here; it's the only thing that lets you achieve that silky, coating sauce without adding heavy cream.
Taste constantly as you blend and season; avocado is mild, so the acid and salt are what make it come alive.

03 -