Creamy Avocado Lime Pasta

There's something about the way an avocado yields to your knife that tells you it's ready—that perfect softness that promises creaminess without any grainy disappointment. I discovered this pasta one sticky summer afternoon when my kitchen felt too warm for anything heavy, but I still wanted something that felt like real food. A few ripe avocados, a handful of cherry tomatoes catching the afternoon light, and the bright zing of lime changed everything about how I thought about weeknight dinners.

I made this for my neighbor who'd just moved in during spring, and watching her face light up when she tasted it—that moment when someone realizes this isn't complicated restaurant food, it's just really good pasta—made me understand why I keep coming back to it. She asked for the recipe three times before I finally texted it to her.

Ingredients

• Spaghetti or linguine (350 g): The thinner strands let the avocado sauce cling perfectly without weighing you down.
• Ripe avocados (2): This is where everything lives or dies—look for ones that give slightly to gentle pressure, not mushy or hard.
• Garlic (1 clove, minced): Just enough to say hello, not overpower the delicate avocado.
• Fresh lime juice (2 tbsp): Keeps the avocado from browning and brightens every bite.
• Fresh basil leaves (1/4 cup): Pick it from the plant if you have one; the smell is half the reason to make this.
• Extra-virgin olive oil (2 tbsp): The good stuff—taste matters here.
• Grated Parmesan cheese (2 tbsp, optional): A whisper of umami that makes you wonder why you ever doubted it.
• Sea salt and black pepper (1/4 tsp each): Season as you go, not all at once.
• Pasta cooking water (2–4 tbsp): This starchy liquid is magic for loosening the sauce to exactly the right consistency.
• Cherry tomatoes (250 g, halved): Sweet little bursts that break open on your tongue.
• Toasted pine nuts (1/4 cup, optional): For crunch that makes people think you spent more time than you did.

Instructions

Boil the pasta to tender:

Salt your water generously—it should taste like the sea. While the pasta cooks, you'll blend the sauce, so don't step away. Reserve half a cup of that starchy water before draining; it's the secret to making everything come together smoothly.

Build the avocado-lime sauce:

Combine the avocados, garlic, lime juice, basil, olive oil, Parmesan if you're using it, salt, and pepper in a food processor. Blend until the color is bright green and the texture is completely smooth and creamy, adding pasta water one tablespoon at a time until it flows like silk.

Coat the pasta:

Toss the warm pasta with the sauce in a large bowl, making sure every strand gets covered. The heat of the pasta will loosen the sauce naturally.

Fold in the tomatoes gently:

Add the cherry tomatoes carefully so they stay intact and burst when you eat them, not in the bowl. Taste and adjust the seasoning with more salt or a squeeze of lime if it needs it.

Serve right away:

Plate it up, scatter pine nuts and fresh basil on top, and maybe a few curls of Parmesan if that's your style. This is best the moment it's made.

Save

My sister brought her picky toddler over one Sunday and he ate this without complaint, which in that house felt like a miracle. She's made it every week since, and now it's her answer when someone asks what her secret weapon is for getting vegetables into her kids.

Why Avocados Are Your Secret Weapon

Avocados are a shortcut that doesn't feel like cheating because the result tastes so clean and intentional. When you skip cream and heavy butter, you get something bright instead of weighted down. The first time I realized avocado could replace an entire cream-based sauce was a turning point—it meant fresh food didn't have to be a sacrifice.

How to Make It Your Own

This recipe is a framework that welcomes changes. I've added baby spinach on days when I need more greens, traded basil for cilantro when that's what was growing, and even stirred in a handful of toasted chickpeas for extra protein. The avocado-lime combination is flexible enough to hold whatever you're in the mood for.

The Perfect Pairing and Storage

Serve this alongside something crisp—a Sauvignon Blanc or just sparkling water with a lime wedge. The acidity cuts through the richness and keeps everything feeling fresh and light. Leftovers don't quite work the same way because avocado changes color, so eat what you make and know you'll want it again soon.

• This pasta is best eaten the day you make it, while everything is at its brightest.
• If you somehow have leftovers, keep them in an airtight container and eat within a few hours.
• For a vegan version, simply leave out the Parmesan or use a cashew-based alternative.

Save

This is the kind of recipe that reminds you that the best meals are often the simplest ones, made without fuss but with attention to what matters. Come back to it whenever you need something that tastes like care took about five minutes.

Recipe FAQs

→ How do I prevent the pasta from sticking?

Add a tablespoon of olive oil to the drained pasta and toss well to coat evenly.

→ Can I make the sauce vegan?

Yes, omit the Parmesan or substitute with a vegan cheese alternative for a creamy vegan sauce.

→ What is the best way to achieve a smooth avocado sauce?

Use a food processor or blender to combine ripe avocados, lime juice, garlic, and basil until creamy and smooth.

→ How can I adjust the sauce consistency?

Slowly add reserved pasta cooking water, one tablespoon at a time, until the desired creaminess is reached.

→ What can I add for extra texture and flavor?

Toasted pine nuts and extra Parmesan provide a pleasant crunch and enhanced savory notes.