Creamy Avocado Lime Pasta (Printable)
Tender pasta tossed with creamy avocado-lime sauce and bursting cherry tomatoes for a fresh meal.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - 1 tbsp olive oil
03 - Salt, for pasta water
→ Avocado-Lime Sauce
04 - 2 ripe avocados, peeled and pitted
05 - 1 clove garlic, minced
06 - 2 tbsp fresh lime juice (about 1 lime)
07 - 1/4 cup fresh basil leaves
08 - 2 tbsp extra-virgin olive oil
09 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)
10 - 1/4 tsp sea salt
11 - 1/4 tsp black pepper
12 - 2-4 tbsp reserved pasta cooking water, as needed
→ Vegetables & Garnish
13 - 1 1/2 cups cherry tomatoes, halved
14 - 1/4 cup toasted pine nuts (optional)
15 - Fresh basil leaves, for garnish
16 - Extra Parmesan, for serving (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and toss pasta with 1 tbsp olive oil to prevent sticking.
02 - In a food processor or blender, combine peeled avocados, minced garlic, fresh lime juice, basil leaves, extra-virgin olive oil, grated Parmesan (if using), sea salt, and black pepper. Blend until smooth and creamy, adding reserved pasta water 1 tbsp at a time to achieve desired consistency.
03 - Transfer cooked pasta to a large mixing bowl and toss with the creamy avocado-lime sauce until evenly coated.
04 - Gently fold in halved cherry tomatoes. Taste and adjust seasoning by adding extra salt or lime juice if needed.
05 - Plate immediately and garnish with toasted pine nuts, fresh basil leaves, and additional Parmesan cheese if desired.
# Expert Advice:
01 -
- No cream needed—just avocado creates a sauce so silky it feels indulgent but tastes light.
- Ready in 25 minutes, which means you can actually make it on a Tuesday without planning ahead.
- Tastes better on the day you make it, so there's built-in motivation to eat fresh.
02 -
- If your sauce breaks or becomes grainy, you've either overblended or used an underripe avocado—next time, pulse gently and feel the flesh before you buy.
- The pasta water is not optional; it's what transforms thick avocado into a proper sauce that coats everything evenly.
03 -
- Buy avocados that give slightly to pressure—if you can't find ripe ones, pick the least hard ones and let them sit at room temperature for a day.
- Squeeze lime juice directly into the blender with the avocados to prevent browning and add flavor right from the start.