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Creamy Avocado Pasta Recipe
Pratiksh

Creamy Avocado Pasta Recipe – Fast, Fresh, and Comforting

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 ounces pasta (spaghetti, linguine, or short shapes like fusilli)
  • 2 ripe avocados, pitted and scooped
  • 1 large lemon (zest and 2–3 tablespoons juice)
  • 2–3 cloves garlic, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh basil leaves (or a mix of basil and parsley)
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • 1/4–1/3 cup pasta cooking water (as needed for thinning)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional toppings: grated Parmesan or Pecorino, toasted pine nuts or walnuts, cherry tomatoes, arugula, grilled chicken or shrimp

Method
 

  1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente according to package directions. Before draining, reserve at least 1 cup of the starchy cooking water.
  2. Prep the sauce base. While the pasta cooks, add avocado, garlic, lemon zest, 2 tablespoons lemon juice, basil, red pepper flakes, 1 teaspoon salt, and a few grinds of pepper to a blender or food processor.
  3. Blend it smooth. With the machine running, stream in the olive oil. Add 2–3 tablespoons of hot pasta water and blend until silky. Taste and adjust with more lemon, salt, or pepper. The sauce should be thick but pourable.
  4. Toss and adjust. Return drained pasta to the warm pot. Add the avocado sauce and a splash of hot pasta water. Toss until every strand is glossy. Add more water a little at a time until it’s creamy and well-coated.
  5. Finish and serve. Top with extra basil, a drizzle of olive oil, and optional Parmesan, nuts, or cherry tomatoes. Serve immediately while the pasta is warm and the sauce is bright.