Save My kitchen was a mess that Tuesday night, and I had exactly twenty minutes before a friend showed up for dinner. I spotted two avocados on the counter, perfectly ripe, and a box of linguine in the pantry. What happened next turned into one of those accidental recipes I now make on repeat. The creamy avocado clung to every strand of pasta, and the lime cut through the richness in a way that felt bright and alive.
I made this for my sister once when she was having a rough week, and she ate it standing at the counter, straight from the bowl. She said it tasted like sunshine, which made me laugh, but I got what she meant. Sometimes food doesnt need to be fancy to feel like a hug.
Ingredients
- Spaghetti or linguine (200 g): Long noodles catch the creamy sauce better than short shapes, and I always cook them a minute shy of the package time so they stay firm.
- Salt (1 tablespoon for pasta water): This is your only chance to season the pasta itself, so dont skip it or go light.
- Ripe avocados (2): They should give slightly when you press them, if theyre rock hard, let them sit on the counter for a day or two.
- Lime (1, juiced and zested): The zest adds a floral note that plain juice cant, and it keeps the avocado from browning too fast.
- Extra virgin olive oil (1 tablespoon): A fruity olive oil makes the sauce glossy and adds another layer of flavor.
- Garlic clove (1, finely minced): Fresh garlic is sharp and punchy here, jarred stuff wont give you the same bite.
- Chili flakes (1/4 teaspoon, plus more for garnish): Start small, you can always add more heat at the table.
- Salt and freshly ground black pepper: Taste as you go, avocados can be bland without enough seasoning.
- Fresh basil or cilantro leaves (optional): I use whatever herb I have, both work beautifully and add a fresh pop.
- Grated Parmesan or vegan alternative (optional): A little salty, nutty cheese takes this from simple to special.
- Additional lime wedges: Some people like an extra squeeze at the end, and I always put a few on the plate.
Instructions
- Boil the pasta:
- Fill a large pot with water, add the salt, and bring it to a rolling boil before dropping in the pasta. Cook it until al dente, then scoop out a mugful of that starchy pasta water before you drain it, youll need it later.
- Mash the avocados:
- While the pasta bubbles away, halve the avocados, twist out the pits, and scoop the flesh into a big bowl. Mash them with a fork until theyre mostly smooth but still have a little texture.
- Mix the sauce:
- Stir in the lime juice, zest, olive oil, garlic, chili flakes, salt, and pepper. Taste it now and adjust, this is your chance to make it yours.
- Toss it all together:
- Add the hot drained pasta to the avocado bowl and toss everything together, adding splashes of pasta water until the sauce gets creamy and coats every noodle. Work quickly while the pasta is still warm.
- Serve and garnish:
- Pile it into bowls, then top with herbs, extra chili flakes, Parmesan, and lime wedges. Eat it right away, this dish is best when its fresh.
Pin it I remember sitting outside with a bowl of this one warm evening, and my neighbor leaned over the fence to ask what smelled so good. I ended up making her a plate, and now she texts me every few weeks asking if its avocado pasta night. Food has a way of turning strangers into friends.
Making It Your Own
If you want a richer sauce, stir in a spoonful or two of Greek yogurt or creme fraiche before tossing with the pasta. I did this once when I had some leftover in the fridge, and it added a tangy creaminess that felt almost decadent. You can also swap the chili flakes for fresh chopped chili if you like a brighter, sharper heat.
Choosing the Right Avocados
Timing is everything with avocados. If theyre too hard, theyll be impossible to mash smoothly and the flavor will be flat. If theyre overripe, theyll taste bitter and turn the sauce an unappetizing brown. I gently press near the stem, if it gives just a little, theyre perfect.
Storage and Leftovers
Honestly, this dish doesnt keep well because the avocado oxidizes and loses its vibrant green color within a few hours. If you must save leftovers, press plastic wrap directly onto the surface of the pasta to minimize air exposure, and store it in the fridge for no more than a day. When you reheat it, add a splash of water or olive oil and stir gently over low heat.
- Eat this dish fresh whenever possible, the flavor and color are best right after you make it.
- If you have extra avocado sauce, use it as a dip for veggies or spread it on toast the next morning.
- Gluten free pasta works just as well, and you can skip the Parmesan to keep it vegan.
Pin it This recipe taught me that some of the best meals come from not overthinking it. Keep good ingredients on hand, trust your instincts, and dinner can be ready before you even realize youre hungry.
Frequently Asked Questions
- → Can I make this ahead of time?
This dish is best served immediately after tossing. Avocado can oxidize and darken, so prepare the avocado mixture just before combining with hot pasta. If needed, toss with a bit of extra lime juice to prevent browning.
- → What pasta shapes work best?
Spaghetti and linguine are ideal as they allow the creamy sauce to cling evenly. You can also use fettuccine or even penne. Avoid very thick pastas that won't coat smoothly with the avocado mixture.
- → How do I know if my avocados are ripe?
Ripe avocados yield slightly to gentle pressure but aren't mushy. They should have dark, bumpy skin and feel heavy for their size. If they're too firm, let them sit at room temperature for a day.
- → Can I make this vegan?
Yes, simply skip the Parmesan or use a dairy-free alternative. The avocado provides plenty of creaminess, so no dairy is essential. Use vegan pasta if avoiding gluten, and skip any dairy garnishes.
- → What's the purpose of reserved pasta water?
Starchy pasta water helps emulsify the avocado into a silky sauce and loosens the mixture to the right consistency. Add it gradually while tossing to achieve your desired creaminess without making the dish watery.
- → Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, or chickpeas pair beautifully. Add them as a warm topping or toss them in with the pasta for extra heartiness and nutrition.