Creamy Avocado Lime Pasta (Printable version)

A vibrant pasta dish with creamy avocado-lime sauce and fresh cherry tomatoes, perfect for a quick healthy meal.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - 1 tbsp olive oil
03 - Salt, for pasta water

→ Avocado-Lime Sauce

04 - 2 ripe avocados, peeled and pitted
05 - 1 clove garlic, minced
06 - 2 tbsp fresh lime juice (about 1 lime)
07 - 1/4 cup fresh basil leaves
08 - 2 tbsp extra-virgin olive oil
09 - 2 tbsp grated Parmesan cheese (optional)
10 - 1/4 tsp sea salt
11 - 1/4 tsp black pepper
12 - 2–4 tbsp reserved pasta cooking water

→ Vegetables & Garnish

13 - 1 1/2 cups cherry tomatoes, halved
14 - 1/4 cup toasted pine nuts (optional)
15 - Fresh basil leaves, for garnish
16 - Extra Parmesan, for serving (optional)

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain pasta and toss immediately with 1 tablespoon olive oil to prevent sticking.
02 - In a food processor or blender, combine avocados, minced garlic, fresh lime juice, basil leaves, extra-virgin olive oil, Parmesan (if using), sea salt, and black pepper. Blend until smooth and creamy. Gradually add reserved pasta water, one tablespoon at a time, until desired consistency is achieved.
03 - Place cooked pasta in a large mixing bowl. Toss thoroughly with the avocado-lime sauce until pasta is evenly coated.
04 - Gently fold halved cherry tomatoes into the coated pasta. Taste and adjust seasoning with additional salt or lime juice as preferred.
05 - Serve immediately, garnished with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • No heavy cream needed, so you get all the luxury without the afternoon sluggishness.
  • It tastes like you fussed over it for hours, but you'll have dinner on the table in under 30 minutes.
  • The kind of dish that works perfectly for weeknight dinners or unexpected guests—it's both comforting and elegant.
02 -
  • Avocado oxidizes and turns brown within minutes once exposed to air; make the sauce as close to serving time as possible, and never let it sit in the fridge waiting to be used.
  • If your sauce breaks or looks grainy, it's usually because the temperature got too hot or you added the pasta water too quickly; start over with one fresh avocado and blend it in slowly to rescue it.
  • The pasta water is not optional—it's what makes this creamy without cream, so don't skip it or drain it down the sink.
03 -
  • Double the sauce and freeze half of it in an ice cube tray without the tomatoes—pop out a cube or two the next week and you've got an instant sauce base for grain bowls or vegetables.
  • The secret to pasta water is adding it cold to the warm sauce and pasta, not the other way around; this keeps everything from curdling or breaking.

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