Creamy Avocado Lime Pasta (Printable)
A vibrant dish combining creamy avocado, lime zest, and cherry tomatoes with pasta for a quick meal.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Creamy Avocado Sauce
02 - 2 ripe avocados, pitted and peeled
03 - 2 tbsp extra virgin olive oil
04 - 1 garlic clove, minced
05 - Juice and zest of 1 large lime
06 - 1/4 cup grated Parmesan cheese (optional; substitute with nutritional yeast for vegan)
07 - 1/4 cup fresh basil leaves
08 - 1/4 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - 2–3 tbsp water, as needed to adjust consistency
→ Toppings
11 - 9 oz cherry tomatoes, halved
12 - Extra basil leaves, for garnish
13 - Freshly ground black pepper, to taste
14 - Additional Parmesan cheese, optional
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain thoroughly.
02 - In a food processor or blender, combine avocados, olive oil, minced garlic, lime juice and zest, Parmesan cheese or nutritional yeast, basil leaves, salt, and pepper. Blend until smooth, adding 2 to 3 tablespoons of water or reserved pasta water to achieve a creamy, pourable texture.
03 - Transfer drained pasta to a large mixing bowl. Toss with the avocado sauce until evenly coated. If necessary, use additional reserved pasta water to loosen the sauce.
04 - Gently fold in halved cherry tomatoes to integrate without breaking.
05 - Plate immediately, garnishing with extra basil leaves, freshly ground black pepper, and additional Parmesan cheese if desired.
# Cooking Tips:
01 -
- It comes together in 25 minutes flat, which means weeknight dinners just got a lot easier.
- The avocado creates a silky sauce without any cream, making it naturally lighter but still deeply satisfying.
- Fresh lime and basil keep everything bright and alive on your plate instead of heavy.
02 -
- Don't use avocados that are even slightly brown or dark inside—one bad avocado can make your entire sauce taste off and there's no fixing it.
- The sauce will thicken as it cools, so make it slightly looser than you think you want it when you first blend it.
03 -
- Reserve your pasta water before you drain—that starchy water is your secret weapon for loosening and tightening the sauce as needed.
- Make the sauce just before you serve, because avocado oxidizes and turns an unappetizing gray-brown if it sits around too long.