This quick, vibrant dish coats al dente pasta in a velvety sauce of ripe avocado, garlic, lemon juice, and olive oil. The result is a dairy-light yet satisfyingly creamy meal that comes together in the time it takes to boil the pasta.

Why You’ll Love This Recipe

Fast and effortless: Ready in about 20 minutes, perfect for busy weeknights.
Nutrient-dense: Avocados provide heart-healthy fats, fibre, and essential vitamins.
Naturally creamy without heavy cream: The sauce is plant-based and lighter than traditional cream sauces.
Customisable: Works with spaghetti, linguine, or even zucchini noodles, and welcomes add-ins such as grilled chicken or roasted vegetables.
Minimal cleanup: Everything is blended in a single food processor and tossed in one pot.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Spaghetti or linguine
Ripe avocados (2 medium)
Fresh lemon juice
Extra-virgin olive oil
Fresh garlic clove
Fresh basil leaves
Grated Parmesan cheese (optional, for serving)
Salt and freshly ground black pepper
Optional garnish: cherry tomatoes, red-pepper flakes

directions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 120 ml (½ cup) of the cooking water before draining.
Blend the sauce: While the pasta cooks, scoop the avocado flesh into a food processor. Add lemon juice, olive oil, garlic, basil, 60 ml (¼ cup) reserved cooking water, ½ tsp salt, and a pinch of pepper. Blend until completely smooth, scraping down the sides as needed.
Combine: Return the drained pasta to the warm pot. Pour the avocado sauce over the pasta and toss, adding more reserved water a splash at a time until the sauce lightly coats every strand.
Finish and serve: Taste and adjust seasoning. Plate immediately, topping with Parmesan, cherry tomatoes, or red-pepper flakes if desired.

Servings and timing

Yield: 4 standard main-course servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Vegan version: Omit Parmesan or replace with nutritional yeast.
Protein boost: Fold in grilled shrimp, diced chicken breast, or sautéed chickpeas.
Whole-grain: Use whole-wheat or legume-based pasta for added fibre and protein.
Spicy twist: Blend in a small deseeded jalapeño or add ½ tsp red-pepper flakes to the sauce.
Herb swap: Substitute parsley, coriander (cilantro), or baby spinach for basil.

storage/reheating

Refrigeration: Store leftovers in an airtight container for up to 2 days. The sauce will darken slightly because of avocado oxidation but remains safe to eat.
Reheating: Gently warm in a saucepan over low heat with a splash of water or broth, stirring until creamy. Avoid microwaving on high power, which can cause the sauce to separate.
Freezing: Not recommended; avocado sauces lose their texture after thawing.

FAQs

1. Can I prepare the sauce ahead of time?

Yes. Make the sauce up to 4 hours in advance, press cling film directly onto its surface, and refrigerate to slow oxidation.

2. What pasta shapes work best?

Long strands such as spaghetti, linguine, or fettuccine allow the silky sauce to cling evenly, but short shapes like fusilli also perform well.

3. How do I keep the avocado from browning?

The lemon juice in the recipe slows browning. Storing the sauce airtight and limiting air exposure preserves its colour longer.

4. Is this recipe gluten-free?

Use certified gluten-free pasta (for example, rice or corn-based) and the dish becomes completely gluten-free.

5. Can I skip the basil?

Certainly. Fresh parsley or coriander offer different but complementary flavour profiles.

6. What if I do not own a food processor?

A high-speed blender works equally well. In a pinch, mash the avocados thoroughly and whisk in the remaining ingredients.

7. Does the sauce taste like guacamole?

Not exactly; the basil and olive oil shift the flavour toward a light, herbal cream sauce rather than a chunky dip.

8. Can I serve it cold as a pasta salad?

Yes. Chill the finished pasta, then add halved cherry tomatoes, sweetcorn, or cucumber for a refreshing summer salad.

9. How can I make it nut-free?

The recipe is naturally nut-free. Ensure your pasta brand is produced in a nut-free facility if you have severe allergies.

10. Is Parmesan essential?

No. Parmesan adds savoury depth, but nutritional yeast or a pinch of extra salt can substitute, or you may omit cheese entirely.

Conclusion

Creamy Avocado Pasta offers restaurant-quality indulgence without the heaviness of cream-based sauces. Its speed, versatility, and nutrient profile make it a dependable addition to your weeknight repertoire and an elegant option for effortless entertaining.