Creamy Avocado Lime Pasta

I threw this together on a Tuesday night when my fridge was nearly empty except for a few avocados that were exactly ripe and a handful of cherry tomatoes. The lime in the back of the drawer turned out to be the missing link. Twenty minutes later, I was twirling creamy green pasta onto my fork, wondering why I'd ever bothered with jarred sauces.

I made this for a friend who was convinced she didn't like cold pasta salads or anything with avocado that wasn't guacamole. She ate two bowls and texted me the next morning asking for the recipe. That's when I knew it was a keeper.

Ingredients

• Spaghetti or linguine: Long noodles hold the creamy sauce better than short shapes, and I always cook them one minute less than the package says so they have a little bite.
• Ripe avocados: They should yield gently when you press the skin but not feel mushy, and I learned to buy them three days ahead if I'm planning this dish.
• Extra-virgin olive oil: A fruity, peppery oil makes the sauce taste brighter, and I use the good stuff I keep for finishing rather than cooking.
• Garlic: Fresh cloves blended raw give a sharp kick that mellows beautifully once tossed with hot pasta.
• Limes: Both the juice and zest are essential for that tangy brightness that cuts through the richness of the avocado.
• Fresh cilantro or parsley: Cilantro adds a citrusy note that I love, but parsley works perfectly if you're one of those people for whom cilantro tastes like soap.
• Crushed red pepper flakes: Just a pinch wakes up the whole dish without making it spicy, though I sometimes skip it when cooking for kids.
• Cherry tomatoes: Their sweetness and acidity balance the creamy sauce, and I always halve them so their juices mingle with the pasta.
• Parmesan cheese: A little grated on top adds a salty, umami finish, though the dish is just as satisfying without it.

Instructions

Boil the pasta:

Bring a big pot of water to a rolling boil, add a generous tablespoon of salt so it tastes like the sea, then cook your pasta until it still has a slight firmness in the center. Scoop out half a cup of that starchy water before you drain, because it's liquid gold for smoothing out the sauce later.

Blend the avocado sauce:

While the pasta bubbles away, toss the avocados, olive oil, garlic, lime zest and juice, herbs, red pepper flakes, and water into a blender and whir until it's completely smooth and pale green. Taste it and add salt and pepper until it makes you want to eat it with a spoon.

Toss the pasta with sauce:

In a large bowl, combine the hot drained pasta with the avocado sauce and a few splashes of that reserved pasta water, tossing with tongs until every strand is coated in creamy green. Add more pasta water a little at a time if it looks too thick, because the sauce should cling to the noodles without clumping.

Add the tomatoes:

Fold in the halved cherry tomatoes gently so they stay intact and their bright red color pops against the green sauce.

Serve immediately:

Divide the pasta among plates, sprinkle with Parmesan and extra herbs if you like, and eat it right away while it's still warm and vibrant.

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One summer evening I served this on the back porch with a cold glass of white wine, and my neighbor leaned over the fence to ask what smelled so good. Sometimes a simple plate of pasta can turn an ordinary weeknight into something worth remembering.

How to Pick the Right Avocados

I used to squeeze avocados at the store until a produce worker gently told me I was bruising them for the next person. Now I cradle them in my palm and press softly near the stem, and if it yields just a little, I know it's ready. If they're still firm, I leave them on the counter in a paper bag with a banana for a day or two, checking every morning until they're perfect.

Making It Your Own

I've added grilled shrimp when I wanted protein, stirred in arugula for peppery greens, and swapped basil for cilantro when that's what was growing on my windowsill. Once I used lemon instead of lime because that's all I had, and it was different but just as good. The beauty of this recipe is how forgiving it is once you understand the basic formula.

Storing and Reheating Tips

If you do have leftovers, press plastic wrap directly onto the surface of the pasta to keep air out, and store it in the fridge for up to one day. When you reheat it, add a tablespoon of water and a squeeze of fresh lime, then warm it gently in a pan over low heat, tossing constantly so the sauce doesn't break. It won't look as bright green, but the flavor will still be there.

• Never microwave it on high or the sauce will separate and turn oily.
• A handful of fresh herbs stirred in right before serving helps revive the color and aroma.
• If it looks too thick after sitting, thin it with a splash of warm water or olive oil.

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This is the kind of recipe I make when I want something nourishing without a lot of fuss, and it never fails to feel like a small celebration. I hope it becomes one of your easy favorites too.

Questions & Answers

→ How do I keep the avocado sauce from browning?

Use fresh lime juice to help preserve the vibrant color and prepare the sauce just before mixing with pasta for best results.

→ Can I use other types of pasta?

Yes, spaghetti, linguine, or even gluten-free options work well with this creamy avocado lime sauce.

→ Is it possible to make this dish vegan?

Omit the Parmesan cheese or substitute with a plant-based alternative to keep it fully vegan.

→ What herbs complement this dish best?

Fresh cilantro or parsley adds brightness and balances the creamy avocado and lime flavors.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually while tossing to achieve a silky, smooth coating on the pasta.