Description
When dinner needs to be fast and fantastic, this creamy avocado pasta saves the day. Born from a grad-school kitchen “what now?” moment, it blends ripe avocado, lemon, garlic, and basil into a silky green sauce that hugs every noodle like a warm hello. Bright, rich, and oh-so-easy—it’s the feel-good, no-fuss hug-in-a-bowl that’ll make your weeknight sparkle.
Ingredients
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9 oz (255g) spaghetti or pasta of choice
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1 garlic clove
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¼ cup fresh basil leaves
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1–2 tbsp fresh lemon juice
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1 tbsp extra-virgin olive oil
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1 ripe avocado
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1 tbsp water (plus more as needed)
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¼–½ tsp sea salt (to taste)
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Freshly ground black pepper
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Optional: Lemon zest, extra basil, olive oil drizzle
Instructions
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Boil Pasta:
Cook pasta in salted water per package minus 1 minute. Reserve ½ cup water, then drain. -
Blend Sauce:
In a blender, blitz garlic, basil, lemon juice, oil, avocado, 1 tbsp water, salt, and pepper until smooth and creamy. Adjust texture with water if needed. -
Toss & Finish:
Return pasta to pot. Pour in sauce. Toss vigorously over low heat. Add pasta water 1 tbsp at a time if needed. -
Serve with Flair:
Twirl into bowls. Garnish with lemon zest, basil, and black pepper. Eat immediately!
Notes
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Use Ripe Avocados Only: They should give slightly under gentle pressure. Too firm = bland and chunky. Too soft = overly mushy or bitter.
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Blend Until Silky, Not Soupy: Pulse your sauce until smooth, but stop before it gets gluey. Aim for heavy cream-like consistency.
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Toss with Hot Pasta: The warmth helps the garlic mellow and makes the sauce glide over every noodle beautifully.
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Reserve Pasta Water: Don’t skip this! It’s liquid gold for adjusting sauce thickness without dulling flavor.
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Balance the Lemon: Start with 1 tbsp, then add more if needed—too much can overpower the basil.
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Add Water Gradually: To loosen the sauce, add water 1 tsp at a time while blending.
- Prep Time: 5 mins
- Cook Time: 10 mins
Nutrition
- Calories: 420 kcal per serving
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g