Creamy Avocado Lime Pasta

There's something about the way an avocado catches the light when you slice it open that makes you want to celebrate—and a few summers ago, I did exactly that by blending one into pasta with nothing but lime and olive oil. My friend showed up unexpectedly at the kitchen, skeptical about fruit in pasta, and by the second bite was asking for seconds. That moment taught me that the best meals often come from happy accidents and open minds.

I made this one quiet Tuesday evening when I was tired of complicated recipes, and something magical happened—my partner walked in, smelled the lime and basil, and suddenly we were eating at the table instead of in front of screens. It became our default Wednesday dinner, the one we make when we want something that feels fancy but demands almost nothing from us.

Ingredients

• Spaghetti or linguine (350 g): The long, delicate strands catch and hold the creamy sauce in every bite, making each forkful feel intentional.
• Ripe avocados (2): Look for ones that yield gently to pressure but aren't mushy; if they're slightly underripe, you can always wait a day or two on the counter.
• Extra virgin olive oil (2 tbsp): This is what gives the sauce its silky richness, so don't skimp or substitute with lighter oils.
• Garlic clove (1, minced): Fresh garlic is non-negotiable here; it adds a sharp note that balances the avocado's richness.
• Lime (1 large, juiced and zested): The juice and zest both matter—zest brings floral brightness while juice keeps everything balanced and alive.
• Parmesan cheese (30 g, grated): A small amount goes a long way; you can skip it for vegan or use nutritional yeast for that umami depth.
• Fresh basil leaves (1/4 cup): Tear these by hand rather than chopping; it bruises less and the flavor stays cleaner.
• Salt and black pepper (1/4 tsp each): Taste as you go; pasta water is salty, so you may not need extra.
• Water (2–3 tbsp): This is your secret weapon for adjusting sauce consistency; start with less and add slowly.
• Cherry tomatoes (250 g, halved): Choose tomatoes that feel heavy for their size; they'll be juicier and more flavorful.

Instructions

Boil the pasta:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add pasta and cook until al dente, which means it still has a gentle firmness when you bite it. As the pasta finishes, scoop out and reserve about half a cup of the starchy water before you drain everything; this liquid is gold for loosening the sauce.

Make the avocado sauce:

While pasta cooks, add avocados, olive oil, minced garlic, lime juice and zest, Parmesan (or nutritional yeast), basil, salt, and pepper to a food processor or blender. Pulse and blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. Add the water (or reserved pasta water) gradually, tasting and adjusting until the sauce is pourable but still rich—thinner than mayonnaise but thicker than vinaigrette.

Combine pasta and sauce:

Transfer the drained pasta to a large bowl and pour the green sauce over it, then toss gently but thoroughly until every strand is coated. If the sauce seems too thick, splash in more pasta water a tablespoon at a time, tossing between each addition.

Add the tomatoes:

Fold in the halved cherry tomatoes with a light hand so they don't break apart and bleed into the sauce; you want them to stay whole and juicy.

Plate and serve:

Divide among bowls and top with fresh basil, a crack of black pepper, and more Parmesan if you'd like. Eat immediately while everything is still at its best.

Save

This dish became sacred to me on an ordinary Thursday when my nephew, who'd been a picky eater his whole life, asked for thirds. Watching someone discover that vegetables can taste like joy was worth every carefully sourced ingredient and every quiet moment of preparation.

Why This Works

Avocado sounds unusual as a pasta sauce until you realize it's just a buttery, mild base that lets lime and garlic shine. The acid from the lime juice prevents oxidation while brightening everything, and the cherry tomatoes contribute sweetness and acidity in equal measure. This is a dish that tastes greater than the sum of its parts, which is really the definition of cooking worth doing.

Variations to Try

I've folded in everything from flaked grilled salmon to toasted pine nuts, and the avocado sauce welcomes them all without complaint. A pinch of chili flakes adds heat if you're in the mood for something with an edge. You can also stir in grilled chicken, sautéed shrimp, or even crispy chickpeas if you want the dish to feel more substantial—just add them after the tomatoes so they stay intact.

Storage and Make Ahead

This is best eaten immediately, while the pasta is warm and the basil is fresh, but I've kept leftovers covered in the refrigerator for a day and eaten them cold the next afternoon. If you're planning ahead, cook the pasta and make the sauce separately, then combine just before eating. For vegan versions, nutritional yeast works beautifully in place of Parmesan and adds an umami note that deepens the overall flavor.

• If using gluten free pasta, choose one with added protein so the dish feels equally satisfying.
• Lime can be swapped for lemon if that's what you have, though the flavor will be slightly more mellow.
• This recipe doubles easily if you're feeding a crowd—just scale everything proportionally and taste as you adjust the seasoning.

Save

There's something beautifully simple about a dish that asks so little of you but gives so much in return. Make this when you need a reminder that good food doesn't have to be complicated.

Questions & Answers

→ Can I use a different type of pasta?

Yes, spaghetti, linguine, or any long pasta shape works well to hold the creamy avocado sauce.

→ How do I make the sauce vegan?

Replace Parmesan with nutritional yeast to keep the sauce creamy while maintaining a savory flavor.

→ Can I prepare the sauce ahead of time?

Yes, prepare the avocado sauce in advance but store it in an airtight container and cover with plastic wrap to prevent browning.

→ What can I add for extra protein?

Grilled chicken, shrimp, or toasted pine nuts are great options to boost protein content.

→ How do I adjust the sauce consistency?

Add reserved pasta water or plain water gradually when blending to reach a smooth, pourable sauce.