Creamy Avocado Lime Pasta (Printable Version)
Vibrant creamy pasta featuring avocado, lime zest, and juicy cherry tomatoes for a fresh, healthy dish.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Creamy Avocado Sauce
02 - 2 ripe avocados, pitted and peeled
03 - 2 tbsp extra virgin olive oil
04 - 1 garlic clove, minced
05 - Juice and zest of 1 large lime
06 - 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for vegan)
07 - 1/4 cup fresh basil leaves
08 - 1/4 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - 2-3 tbsp water (to adjust consistency)
→ Toppings
11 - 9 oz cherry tomatoes, halved
12 - Extra basil leaves, for garnish
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the pasta.
02 - In a food processor or blender, combine avocados, olive oil, garlic, lime juice and zest, Parmesan cheese or nutritional yeast, basil, salt, and pepper. Blend until smooth, adding 2-3 tablespoons of water or reserved pasta water to achieve a creamy, pourable texture.
03 - In a large bowl, toss the drained pasta with the avocado sauce until well coated. Add additional reserved pasta water if needed to loosen the sauce.
04 - Gently fold the halved cherry tomatoes into the pasta mixture.
05 - Plate immediately, garnishing with extra basil leaves, freshly ground black pepper, and additional Parmesan cheese if desired.
# Expert Tips:
01 -
- It tastes indulgent and restaurant-quality, but you're done eating in under 30 minutes.
- The avocado creates a naturally creamy sauce without any cream, so it feels lighter than it should.
- It's flexible enough to throw together for a weeknight dinner or serve to guests without stress.
02 -
- An avocado that's too firm won't blend smooth; one that's overripe will taste bitter—you need that sweet spot where it yields to gentle thumb pressure.
- The sauce will look thick when you blend it, and that's correct; the hot pasta and reserved water adjust everything to the right texture, so don't panic and add too much liquid at the blender stage.
03 -
- Keep your food processor or blender running longer than feels necessary—the longer you blend, the silkier the sauce becomes, and that's when you know it's going to coat the pasta perfectly.
- Taste as you go; everyone's lime is a little different and everyone's salt tolerance shifts, so add both gradually and adjust at the end instead of being stuck with something that's off.