Creamy Avocado Pasta with Lime (Printer-friendly)

Vibrant pasta with mashed avocado, lime juice, and chili flakes. Ready in 20 minutes for a satisfying vegetarian meal.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)

→ Avocado Mixture

03 - 2 ripe avocados
04 - 1 lime, juiced and zested
05 - 1 tablespoon extra-virgin olive oil
06 - 1 garlic clove, finely minced
07 - 1/4 teaspoon chili flakes (plus more for garnish)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or cilantro leaves (optional)
10 - Grated Parmesan or vegan alternative (optional)
11 - Additional lime wedges

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
02 - While the pasta cooks, halve and pit the avocados. Scoop the flesh into a large bowl and mash until mostly smooth.
03 - Add lime juice and zest, olive oil, minced garlic, chili flakes, salt, and pepper to the mashed avocado. Mix well to combine.
04 - Add the drained pasta to the avocado mixture while still warm. Toss to coat, adding reserved pasta water a little at a time until a creamy sauce forms.
05 - Taste and adjust seasoning if needed. Serve immediately, topped with fresh herbs, extra chili flakes, Parmesan, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like something you planned all day.
  • The creaminess is real but light, no heavy cream that weighs you down halfway through the bowl.
  • You can tweak the heat and tang to match your mood, making it yours every single time.
02 -
  • Do not let the pasta cool down before mixing or the avocado will seize up instead of melting into a sauce.
  • Reserve more pasta water than you think you need because the avocado can tighten as it sits.
  • Lime juice keeps the avocado from browning, but this dish still tastes best within an hour of making it.
03 -
  • Use avocados that are ripe but still slightly firm because overripe ones can taste bitter and watery.
  • Toss the pasta with tongs instead of a spoon so you coat every strand without mashing the noodles.
  • Grate the garlic on a microplane instead of chopping it so it disappears into the sauce without sharp bites.
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