Pin There's something about the first warm day of spring that makes you want to cook something bright and uncomplicated. I was standing in my kitchen with a perfectly ripe avocado in each hand, squeezing a lime, and suddenly this pasta came together without any fuss. No cream, no butter, just the natural richness of avocado doing all the work.
I made this for my neighbor who showed up unannounced on a Tuesday evening, and she ate it standing up at my counter, asking for the recipe before she finished her bowl. That moment felt like the highest compliment a simple weeknight dinner could receive.
Ingredients
- Spaghetti or linguine: 200g of long, thin pasta catches the avocado sauce beautifully, and the starch in the pasta water helps bind everything together.
- Ripe avocados: Two medium ones should be soft enough to yield to gentle pressure, with dark, bumpy skin that feels almost ready to fall off.
- Fresh lime: Both juice and zest matter here; the zest adds brightness that bottled juice can never quite deliver.
- Extra-virgin olive oil: One tablespoon is enough to add richness without making the dish feel heavy or greasy.
- Garlic clove: Mince it finely so it dissolves into the warm avocado and releases its essence without any harsh raw edges.
- Chili flakes: A quarter teaspoon gives warmth and complexity; keep extra on hand because some people always want more.
- Salt and black pepper: Taste as you go because avocado can be mild and needs seasoning to shine.
- Fresh basil or cilantro: Optional but transformative, adding an herbal note that makes the dish feel intentional.
- Parmesan or vegan cheese: A light grating adds savory depth, though it's truly optional if you want to taste the avocado first.
Instructions
- Boil your pasta water generously:
- Fill a large pot with water and add salt until it tastes like the sea. This is not extra; this is how the pasta gets seasoned from the inside out.
- Cook pasta to al dente:
- Follow the package timing but start tasting a minute or two early, looking for that tender-but-still-slight-resistance bite. Reserve a mug of starchy pasta water before draining because you'll need it later.
- Prepare your avocados:
- While the pasta cooks, halve your avocados lengthwise around the pit, twist the halves apart, and scoop the green flesh into a large bowl. A simple fork works perfectly for mashing; you want it mostly smooth but still holding a few small pieces.
- Build the avocado mixture:
- Add lime juice, lime zest, olive oil, minced garlic, chili flakes, salt, and pepper to the mashed avocado. Stir until the garlic is evenly distributed and everything tastes balanced and alive.
- Toss while warm:
- Add the drained, still-warm pasta directly to the bowl with the avocado mixture. The warmth helps everything come together. Toss gently, adding pasta water a splash at a time until you reach that creamy, glossy coating where each strand of pasta is cloaked in green sauce.
- Finish and serve:
- Taste one more time and adjust salt, pepper, or lime juice if needed. Divide between bowls and top with fresh herbs, an extra pinch of chili flakes, Parmesan shavings, and lime wedges for squeezing.
Pin My partner took one bite and said, 'This is fancy but also somehow still feels like us,' which is exactly what I wanted. A meal that doesn't require apologies or explanation but somehow feels like you went to a little extra trouble.
Why This Works Without Cream
Avocado is naturally creamy because of its fat content, and when you warm it gently with warm pasta and a little starchy water, it emulsifies and coats everything perfectly. There's no need for heavy cream or butter to feel satisfied here, which also means the avocado's own delicate, grassy flavor gets to shine through. This approach keeps the dish light enough for lunch but rich enough for dinner.
Variations and Additions
I've stirred in a spoonful of Greek yogurt on nights when I wanted extra creaminess, and it was lovely without overpowering the avocado. A handful of toasted pine nuts or crispy breadcrumbs added texture one evening and changed the whole character of the dish in an unexpected way. Some people add cherry tomatoes or thinly shaved red onion, and while that's delicious, I find the simplicity here is its real strength.
Making It Feel Special
The beauty of this pasta is that with just a little intention around presentation, it looks restaurant-worthy on the plate even though you spent less than twenty minutes cooking. A few whole basil leaves arranged on top, a wedge of lime positioned just so, and a careful crack of black pepper transform a weeknight meal into something you'd actually photograph. The vibrant green color doesn't fade either, so you can cook it and it will sit prettily for a few minutes while you pour wine or set the table.
- Chill the avocados for five minutes before cutting if your kitchen is particularly warm, so they don't oxidize as quickly.
- Use a microplane zester for the lime to get the bright oils without the bitter white pith.
- If your avocados aren't quite ready when you want to cook, a squeeze of lime juice slows down the browning slightly.
Pin This pasta has become my emergency dinner when someone's coming over or when I want something nourishing but haven't planned ahead. It asks so little of your ingredients and your time, but delivers something that tastes intentional and satisfying.
Recipe FAQ
- → How do I prevent the avocado mixture from browning?
Adding fresh lime juice helps slow oxidation, keeping the avocado vibrant. Prepare and toss the pasta immediately after mixing.
- → Can I use different pasta shapes?
Yes, spaghetti or linguine works best to hold the avocado sauce, but other long pasta or even short shapes can be used based on preference.
- → How can I make the sauce creamier?
Stir in a spoonful of Greek yogurt or crème fraîche for a richer, silkier texture without altering the flavor drastically.
- → Is it possible to adjust the spiciness?
Yes, adjust the amount of chili flakes or swap them for fresh chopped chili to control heat levels according to taste.
- → What are good garnishes to add?
Fresh basil or cilantro, extra chili flakes, grated Parmesan or vegan cheese, and lime wedges all add color and enhance the flavor profile.