Creamy Avocado Lime Pasta (Print Version)
Vibrant pasta with creamy avocado-lime sauce and juicy cherry tomatoes, ready in under 30 minutes.
# What You'll Need:
→ 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 to 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 Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and toss pasta with 1 tablespoon olive oil to prevent sticking.
02 - In a food processor or blender, combine avocados, minced garlic, lime juice, basil leaves, olive oil, Parmesan if using, sea salt, and black pepper. Blend until smooth and creamy, gradually adding reserved pasta water one tablespoon at a time to achieve desired consistency.
03 - Transfer cooked pasta to a large mixing bowl and toss with the avocado-lime sauce until thoroughly coated.
04 - Fold in halved cherry tomatoes gently. Adjust seasoning with additional salt or lime juice to taste.
05 - Serve immediately, garnished with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired.
# Expert Tips:
01 -
- It tastes like summer in a bowl, bright and creamy without feeling heavy.
- The whole thing comes together faster than ordering takeout, yet it feels like you've done something special.
- It's naturally vegetarian and endlessly adaptable to whatever vegetables are calling to you.
02 -
- Avocado is a temperamental friend—make sure yours are actually ripe, not rock hard or already brown inside, or the sauce won't be silky.
- That reserved pasta water is not an afterthought; it's what transforms a thick paste into a sauce that actually clings to the pasta rather than sliding off.
- This dish waits for no one, so have everything prepped and ready before you even light the stove.
03 -
- Squeeze a little extra lime juice over the finished pasta to slow oxidation and brighten the flavor even further.
- Toast your pine nuts lightly in a dry pan moments before serving—they'll taste fresher and crunchier than if they've been sitting out.