Creamy Avocado Lime Pasta (Printable)

A vibrant pasta tossed in creamy avocado-lime sauce with bursts of sweet cherry tomatoes and fresh basil.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti or linguine
02 - 1 tablespoon olive oil
03 - Salt, to season pasta water

→ Avocado-Lime Sauce

04 - 2 ripe avocados, peeled and pitted
05 - 1 clove garlic, minced
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1/4 cup fresh basil leaves
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons grated Parmesan cheese (optional)
10 - 1/4 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 to 4 tablespoons 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 cheese, for serving (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta and toss with 1 tablespoon olive oil to prevent sticking.
02 - Combine avocados, minced garlic, lime juice, basil leaves, extra-virgin olive oil, Parmesan (if using), sea salt, and black pepper in a food processor or blender. Blend until smooth, gradually adding reserved pasta water, 1 tablespoon at a time, until desired creamy consistency is achieved.
03 - Place cooked pasta in a large mixing bowl and toss with the avocado-lime sauce until evenly coated.
04 - Gently fold halved cherry tomatoes into the pasta mixture. Taste and adjust seasoning with additional salt or lime juice if desired.
05 - Plate the pasta and garnish with toasted pine nuts, fresh basil leaves, and extra Parmesan cheese as preferred. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like you actually know what you're doing in the kitchen.
  • The avocado sauce is so velvety you'll forget you're eating something good for you.
  • It works for weeknight dinners, casual lunches, or when you need to impress someone without stress.
02 -
  • Don't let the avocado sauce sit too long after blending; it will oxidize and turn brown-grey, which tastes fine but looks sad.
  • The pasta water is not something to throw away—it's the secret to bringing everything together into one cohesive, silky dish.
  • Overblended avocado turns into baby food consistency; aim for smooth but still slightly textured, like soft butter.
03 -
  • Buy avocados when they're slightly under-ripe and let them sit at room temperature for a day or two—you'll have more control over that perfect moment of ripeness.
  • If your sauce breaks or looks too thick even with pasta water, add a splash of cold water instead of more oil to bring it back to creamy.

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