Creamy Avocado Lime Pasta (Printable Version)

Pasta tossed in a silky avocado-lime sauce with fresh cherry tomatoes and herbs.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - 1 tbsp kosher salt (for pasta water)

→ Avocado Lime Sauce

03 - 2 ripe avocados, pitted and peeled
04 - 1/3 cup extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - Zest and juice of 2 limes
07 - 1/4 cup fresh cilantro or parsley, chopped
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - 1/4 cup water
10 - Salt and freshly ground black pepper, to taste

→ Vegetables & Garnish

11 - 1 cup cherry tomatoes, halved
12 - 1/4 cup grated Parmesan cheese (optional, omit for vegan)
13 - Extra cilantro or parsley, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the cooking water and drain.
02 - In a blender or food processor, blend avocados, olive oil, garlic, lime zest and juice, cilantro or parsley, crushed red pepper flakes if using, and water until smooth. Season with salt and pepper.
03 - In a large bowl, toss the drained pasta with the avocado lime sauce and a splash of reserved pasta water, adding more water as needed for a creamy consistency.
04 - Gently fold in the halved cherry tomatoes.
05 - Divide among plates, top with grated Parmesan if desired, and garnish with extra herbs. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in a blender while the pasta boils, so dinner is on the table before you can finish a podcast episode.
  • It tastes indulgent and rich but is actually packed with healthy fats and fresh vegetables.
  • Leftovers reheat surprisingly well if you add a splash of water and a squeeze of lime to wake up the flavors.
02 -
  • The avocados must be perfectly ripe or the sauce will be grainy and bitter instead of silky and sweet.
  • Adding pasta water gradually is the secret to a sauce that coats instead of puddles, because the starch helps everything emulsify.
  • This dish doesn't keep well overnight since the avocado oxidizes and turns brown, so plan to finish it the day you make it.
03 -
  • Zest the limes before you juice them, because trying to zest a juiced lime is a frustrating mess.
  • If your avocados are underripe and you need to make this tonight, blend them with a little extra olive oil and a pinch of sugar to smooth out the bitterness.
  • For a restaurant quality finish, warm your serving bowls in a low oven for a few minutes so the pasta stays hot longer at the table.

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