Save The first time I made this, it was midnight and I was too hungry to think straight. I mashed an avocado into leftover pasta with whatever was on the counter—lime, garlic, a shake of chili. The next morning, I couldn't stop thinking about that accidental bowl of green creaminess. Now it's the kind of dinner I make when I want something luxurious but refuse to spend more than twenty minutes in the kitchen.
Last summer my friend Sarah came over for what she thought was going to be a proper dinner party. I ended up making this pasta instead, watching her face light up with that first bite—she couldn't believe something so simple tasted like restaurant food. We ate on the floor, leaning against the couch, and she asked for the recipe before she even finished her bowl.
Ingredients
- 200 g spaghetti or linguine: Long strands catch the avocado sauce beautifully, though any pasta shape works in a pinch
- 1 tablespoon salt: This seasons the pasta from the inside out—don't skip it, the water should taste like the sea
- 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, that perfect window where theyre creamy not watery
- 1 lime: Both the zest and juice are nonnegotiable here, they cut through the richness and wake everything up
- 1 tablespoon extravirgin olive oil: Adds a silky finish and helps the sauce cling to every strand of pasta
- 1 garlic clove: Finely minced so it disappears into the sauce rather than leaving raw bites behind
- 1/4 teaspoon chili flakes: Just enough warmth to make things interesting without overwhelming the delicate avocado
- Salt and pepper: Avocado needs salt to sing, and black pepper adds a gentle warmth at the end
- Fresh basil or cilantro: Torn over the top, they add color and a fresh herbal contrast to the creaminess
- Parmesan or vegan alternative: Optional but so good, salty and umami rich against the mild avocado
Instructions
- Get your pasta water going:
- Bring a large pot of water to boil, stir in that tablespoon of salt, then cook your pasta until it's got that perfect bite in the center—al dente means it'll hold up to the creamy sauce without disappearing.
- Mash up your magic sauce:
- While the pasta bubbles away, halve and pit those avocados, scoop the flesh into a big bowl, and mash it until mostly smooth with some small chunks still remaining for texture.
- Wake up the flavors:
- Fold in your lime juice and zest, olive oil, garlic, chili flakes, salt, and pepper—give it a thorough stir so everything's evenly distributed and the avocado turns into this gorgeous pale green sauce.
- Bring it all together:
- Drain the pasta but definitely save that 1/4 cup of starchy cooking water first, then dump the hot noodles directly into your avocado mixture and toss like your life depends on it.
- Create that creamy consistency:
- Add the reserved pasta water a splash at a time while you keep tossing, watching as the sauce transforms from chunky into this silky, glossy coating that clings to every strand.
- Season and serve:
- Taste and adjust whatever needs adjusting, then pile into bowls immediately topped with fresh herbs, an extra pinch of chili, some grated Parmesan if you're feeling fancy, and those lime wedges on the side.
Save 
Save My sister called me last week from her kitchen, frustrated because she'd tried making this and ended up with brown, sad avocado pasta. Turns out she'd prepped everything an hour ahead. Now she makes the sauce while the water boils and they eat straight from the serving bowl, which honestly is how I do it too.
Making It Your Own
Sometimes I'll stir in a spoonful of Greek yogurt when I want something extra tangy and creamy, especially if the avocados aren't quite ripe enough. Other times I'll swap the chili flakes for fresh jalapeño slices when I need more heat.
Pasta Perfect
Long noodles like spaghetti and linguine are my go to because they twirl so beautifully around the fork with the sauce. But short shapes like fusilli catch the avocado in all those little crevices and make each bite surprisingly satisfying.
Make It A Meal
Though this pasta is rich enough to stand on its own, a simple green salad with an acidic vinaigrette cuts through the creaminess perfectly. Grilled shrimp or roasted chickpeas on top transform it from quick weeknight dinner into something that feels like a proper meal.
- Charred corn kernels add sweetness and crunch
- Cherry tomatoes halved and scattered on top bring pops of bright acidity
- A handful of arugula stirred in at the end wilts slightly and adds peppery depth
Save 
Save This is the kind of dinner that makes you feel like you've pulled off something magical, even though it came together in the time it took to boil water. Eat it hot, eat it fast, and keep lime wedges within reach.
Recipe Help & Answers
- → Can I make this dish ahead of time?
It's best served immediately while the pasta is warm and the avocado sauce is vibrant. The sauce may oxidize and brown slightly if stored, though it will still taste delicious. If preparing ahead, keep the components separate and toss just before serving.
- → What pasta shapes work best?
Long strands like spaghetti, linguine, or fettuccine capture the creamy sauce beautifully. Penne, fusilli, or farfalle also work well—their nooks and crannies hold onto the thick avocado coating.
- → How do I prevent the avocado from browning?
The lime juice naturally helps slow oxidation. Serve immediately after tossing for the brightest color. If you must wait, press plastic wrap directly onto the surface to minimize air exposure.
- → Can I add protein to this dish?
Grilled chicken, shrimp, or pan-seared tofu complement the flavors beautifully. Crispy pancetta or bacon also adds a salty contrast to the creamy avocado sauce.
- → Is this suitable for meal prep?
The pasta will absorb the sauce as it sits, so it's ideal for same-day enjoyment. For meal prep, store the avocado mixture separately and reheat the pasta with a splash of water before tossing.