Creamy Avocado Pasta

Ingredients

• 340 g (12 ounces)Pasta, any shape
• 2 largeRipe avocados
• 2–3 clovesGarlic
• 60 ml (1/4 cup)Olive oil
• 15 g (1/4 cup)Fresh basil leaves
• 2 tablespoonsFresh lemon juice
• 60 ml (1/4 cup), plus more as neededReserved pasta water
• 1/2 teaspoon, or to tasteSalt
• 1/4 teaspoon, or to tasteBlack pepper
• A pinch, or to tasteRed pepper flakes (optional)
• To tasteOptional garnishes: chopped fresh parsley, extra basil leaves, toasted pine nuts, cherry tomato halves, crumbled feta cheese or grated Parmesan cheese

Instructions

1. 1

   Cook the pasta

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the packet directions until al dente: cooked through but still firm to the bite.

2. 2

   Reserve pasta water

   Just before draining, scoop out about 1 cup of the starchy cooking water and set it aside.

3. 3

   Drain the pasta

   Drain the pasta in a colander without rinsing it. Return it to the warm pot if you want to keep it from cooling.

4. 4

   Prepare the avocados

   While the pasta cooks, halve the avocados, remove the stones and scoop the flesh into a food processor or high-speed blender.

5. 5

   Add the flavourings

   Add the peeled garlic, basil, lemon juice, olive oil, salt, black pepper and red pepper flakes, if using, to the processor or blender.

6. 6

   Blend until smooth

   Blend on high until the sauce is smooth and creamy, stopping to scrape down the sides once or twice if needed. It should be thick but pourable, like pesto or a very thick smoothie.

7. 7

   Coat the pasta

   Pour the freshly blended avocado sauce over the warm, drained pasta in the pot.

8. 8

   Loosen with pasta water

   Add about 60 ml (1/4 cup) of the reserved warm pasta water. Toss gently with tongs or a large spoon until the pasta is evenly coated.

9. 9

   Adjust the texture

   If the sauce is too thick, add more reserved pasta water a tablespoon at a time, tossing after each addition, until it reaches your preferred consistency.

10. 10

    Taste and season

    Taste the pasta and adjust with more salt, black pepper or lemon juice as needed.

11. 11

    Serve straight away

    Serve while warm, with any garnishes you like.

What is creamy avocado pasta?

This is a modern pasta dish built around a blended avocado sauce rather than a cooked cream sauce. It draws on familiar Italian-inspired flavours, pairing basil, garlic, olive oil and lemon with pasta.

Ripe avocado gives the sauce its smooth texture, while lemon brings brightness and pasta water helps it cling to the noodles. The result is a quick, fresh-tasting meal that is best eaten as soon as it is made.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the pasta, while the avocado and olive oil provide much of the fat. The pasta contributes some protein, with feta or Parmesan adding more if used. Pair a serving with vegetables or a salad for a more varied plate.

Choosing the ingredients

Avocados: Choose fruit that yields gently when pressed but is not mushy. Very firm avocados are harder to blend smoothly, while overripe ones may have a dull flavour.

Pasta: Linguine, fettuccine, spaghetti, penne and fusilli all work. Wholemeal or gluten-free pasta can also be used; follow the packet timing for whichever type you choose.

Flavourings: Fresh basil and lemon give the sauce its aromatic, lively character. Adjust the garlic to taste, and leave out the chilli flakes if you prefer a milder finish.

Why save pasta water?

Starchy cooking water loosens the blended avocado without making the sauce watery straight away. It also helps the sauce coat the pasta instead of pooling at the bottom of the pot.

Reserve the water just before draining, when it is still hot and starchy. The method uses about 60 ml (1/4 cup) to start, so keep extra to hand for adjusting the consistency.

Getting a smooth sauce

Blend the avocado, oil, basil, garlic and lemon until no large pieces remain. Pause to scrape down the sides of the bowl if leaves or avocado are sticking above the blades.

The sauce should be thick but pourable before it meets the pasta. If it is too stiff, thin it gradually with reserved pasta water rather than adding a large amount at once.

Checking texture and seasoning

Cook the pasta until al dente, using the packet directions as your guide. It should be tender enough to eat but still have a slight firmness in the centre.

Toss the sauce through while the pasta is warm, then taste before serving. Salt, pepper and lemon can all be adjusted at the end to suit the pasta and your preference.

Serving ideas

Serve the pasta straight away, while the sauce is fresh and the noodles are warm. Parsley, extra basil, toasted pine nuts or cherry tomato halves add different colours and textures.

For a non-vegan finish, add crumbled feta or grated Parmesan. A simple salad or a side of cooked vegetables can round out the meal.

Recipe notes & tips

• Salt the pasta water generously so the pasta itself is seasoned.
• Keep the pasta water warm and add it gradually to control the sauce thickness.
• Use avocados that yield gently to pressure for the smoothest sauce.
• Do not rinse the drained pasta; its surface starch helps the sauce stick.
• Prepare the sauce while the pasta cooks to keep the meal within the stated total time.
• Serve promptly, as the avocado sauce is at its best freshly blended.

Variations

• Use lime: Swap the lemon juice for lime juice for a different citrus note.
• Make it spicy: Add more red pepper flakes for a stronger chilli kick.
• Add tomatoes: Fold in cherry tomato halves just before serving for a juicy contrast.
• Finish with nuts: Scatter toasted pine nuts over the pasta for crunch.
• Add cheese: Use crumbled feta or grated Parmesan as a savoury garnish.
• Choose wholemeal pasta: Use wholemeal pasta in place of standard pasta, following its packet cooking time.

Common mistakes to avoid

• Using hard avocados: They can make the sauce coarse; choose fruit that yields gently when pressed.
• Rinsing the pasta: This removes surface starch; drain it without rinsing so the sauce adheres.
• Adding too much water at once: The sauce may become thin; loosen it a tablespoon at a time.
• Skipping the reserved water: The sauce can be too thick to coat evenly; save some before draining.
• Overcooking the pasta: Soft pasta can lose its bite; follow the packet timing and check for al dente texture.
• Leaving it to stand: The sauce is best freshly blended; toss and serve as soon as it is ready.

How to store

This pasta is best served immediately, while the sauce is fresh. If needed, refrigerate leftovers in an airtight container and eat within 1 day; reheat gently with a small splash of water, though the avocado sauce may darken and change texture.

Frequently asked questions