Save to Pinterest The first time I made this was on a Tuesday night when I had zero energy but needed something that felt like a real meal. The avocados were sitting on the counter, perfectly ripe and almost demanding attention. I mashed them into some warm pasta and couldn't believe how luxurious it tasted, like something from a restaurant but ready in minutes. Now it's my go-to when I want comfort without the heaviness of cream-based sauces.
I served this to my skeptical roommate who claimed to hate avocado in savory dishes. She took one bite, eyes widened, and immediately asked for the recipe. The way the warm pasta slightly warms the avocado creates this incredible texture that's both rich and surprisingly light. We've had it three times this week already.
Ingredients
- 200 g (7 oz) spaghetti or linguine: Long strands hold the creamy sauce beautifully and twirl perfectly on your fork for that satisfying restaurant-style experience
- 1 tablespoon salt (for pasta water): Properly seasoned water is the only chance to flavor the pasta itself, so don't skip this step
- 2 ripe avocados: Look for ones that yield slightly to gentle pressure without feeling mushy, as they'll create the silkiest sauce base
- 1 lime, juiced and zested: The acidity cuts through the richness while the zest adds an aromatic brightness that makes the dish sing
- 1 tablespoon extra-virgin olive oil: This helps the sauce cling to the pasta and adds a subtle fruitiness that enhances the avocado
- 1 garlic clove, finely minced: Fresh garlic adds a sharp, aromatic kick that you just can't get from powder
- 1/4 teaspoon chili flakes: Just enough warmth to wake up your palate without overwhelming the delicate flavors
- Salt and freshly ground black pepper, to taste: Don't be shy with these, as the avocado needs proper seasoning to truly shine
- Fresh basil or cilantro leaves (optional): Fresh herbs add a pop of color and an aromatic finish that makes the dish feel complete
- Grated Parmesan or vegan alternative (optional): Adds a salty, umami element that creates an amazing depth of flavor
Instructions
- Get your water ready:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente, reserving that crucial quarter cup of pasta water before draining
- Prep the sauce base:
- While the pasta cooks, halve and pit those ripe avocados, scoop the flesh into a large bowl, and mash until mostly smooth with some small chunks remaining for texture
- Build the flavors:
- Add lime juice and zest, olive oil, minced garlic, chili flakes, salt, and pepper to the mashed avocado, mixing until everything is well incorporated and tasting as you go
- Bring it together:
- Add the warm, drained pasta directly to the avocado mixture, tossing vigorously to coat every strand and adding that reserved pasta water a splash at a time until you achieve the most velvety, creamy consistency
- Finish and serve:
- Taste one last time and adjust seasoning as needed, then plate immediately while still warm, topping with fresh herbs, extra chili flakes, grated cheese if using, and those additional lime wedges for squeezing
Save to Pinterest 
Save to Pinterest This recipe became my signature dish during a particularly broke month when avocados were on sale. Friends started requesting dinner and suddenly I was known as the avocado pasta person, a title I wear with unexpected pride.
Making It Your Own
I've discovered that stirring in a spoonful of Greek yogurt or crème fraîche creates an even more luxurious sauce that feels incredibly indulgent. Fresh chopped chilies can replace the flakes if you want pops of heat throughout, and sometimes I throw in handfuls of baby spinach to wilt slightly in the warm pasta.
Perfecting The Texture
The secret to avoiding a gloppy sauce is mashing the avocado until mostly smooth but leaving tiny bits for interest. If your sauce seems too thick, that reserved pasta water is your best friend, and don't forget to taste at every stage because the seasoning needs to be spot-on before serving.
Serving Suggestions
This pasta is stunning when topped with a poached egg for breakfast, though I also love it alongside a crisp green salad dressed with nothing more than lemon and olive oil. The dish needs to be enjoyed immediately because, like guacamole, the avocado can start to discolor if left too long.
- A chilled glass of sauvignon blanc makes the perfect pairing, cutting through the creaminess beautifully
- Keep extra lime wedges on hand because squeezing them right before eating transforms the entire dish
- This dish never reheats well, so embrace the joy of eating it all in one sitting or plan for leftovers that work cold as a pasta salad
Save to Pinterest 
Save to Pinterest There's something deeply satisfying about turning simple ingredients into something that feels like a little celebration. Hope this brings you as many quick, happy dinners as it has brought me.
Answers to Recipe Questions
- → How do I prevent the avocado sauce from browning?
The lime juice naturally prevents oxidation. Serve immediately after tossing for the brightest color and freshest taste.
- → Can I make this dish ahead of time?
Best enjoyed fresh, but you can prepare the avocado mixture up to 1 hour before serving. Press plastic wrap directly onto the surface to prevent browning.
- → What pasta shapes work best?
Spaghetti and linguine are ideal for coating, but penne, fusilli, or farfalle also work well with the creamy avocado mixture.
- → How can I add more protein?
Stir in shredded chicken, grilled shrimp, or white beans. Topping with toasted pine nuts or hemp seeds also adds protein and crunch.
- → Is this suitable for meal prep?
The sauce may separate slightly when refrigerated. Toss with a splash of lime juice and warm water when reheating to restore creaminess.
- → What if my avocados aren't perfectly ripe?
Firm avocados won't mash smoothly. Let them sit at room temperature for 1-2 days until they yield gently to pressure before preparing.