Creamy Avocado Lime Pasta (Print)

Silky avocado-lime sauce coats tender pasta with sweet cherry tomatoes for a refreshing, satisfying meal ready in just 20 minutes.

# Ingredients:

→ Pasta

01 - 12.3 oz dried spaghetti or linguine
02 - Salt for pasta water

→ Creamy Avocado Lime Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (about 2-3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes, optional

→ Toppings

12 - 8.8 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta in a colander.
02 - While the pasta cooks, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes in a food processor or blender. Blend until completely smooth and creamy. If the sauce is too thick, add additional milk or reserved pasta water to reach desired consistency.
03 - In a large mixing bowl, toss the drained pasta with the avocado-lime sauce until thoroughly coated. Add reserved pasta water as needed to achieve a silky, cohesive texture.
04 - Gently fold in the halved cherry tomatoes to distribute evenly throughout the pasta.
05 - Transfer to serving plates and garnish with toasted pine nuts and fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • It's ready before you can even set the table, making weeknight dinners feel effortless and restaurant-quality.
  • The avocado creates a naturally creamy sauce without a single drop of dairy, so it's gentle on your stomach but wildly satisfying.
  • Fresh lime and basil brighten every bite, making you feel like you're eating something both indulgent and nourishing at the same time.
02 -
  • If your avocados are hard as rocks, buy them a day or two early and keep them on the counter in a paper bag—rushing this step will sabotage your entire sauce and leave you with a grainy, separated mess.
  • Always reserve your pasta water before draining; that starchy liquid is what transforms the sauce from thick and gluggy to silky and flowing, so it's worth its weight in gold.
03 -
  • If your blender is struggling, let your avocado sit at room temperature for an hour before blending—it'll be softer and blend into silk instead of chunky paste.
  • Taste as you go when seasoning the sauce, because raw garlic and lime are bold flavors and what tastes perfect in the bowl might surprise you—it's easy to add more but impossible to take out.
Back