Creamy Avocado Lime Pasta (Printable)

Silky avocado-lime sauce coats al dente pasta with sweet cherry tomatoes for a vibrant 20-minute meal.

# Components:

→ Pasta

01 - 12.3 oz dried spaghetti or linguine
02 - Salt for pasta water

→ Creamy Avocado Lime Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (about 2-3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes (optional)

→ Toppings

12 - 8.8 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts (optional)
14 - Fresh basil leaves for garnish

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - In a food processor or blender, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes. Blend until completely smooth and creamy. If the sauce is too thick, add additional milk or reserved pasta water to achieve desired consistency.
03 - In a large mixing bowl, toss the drained pasta with the avocado-lime sauce until well coated. Add reserved pasta water as needed to achieve a silky texture.
04 - Gently fold in the halved cherry tomatoes to the pasta mixture.
05 - Serve immediately, garnished with toasted pine nuts and fresh basil leaves.

# Expert Advice:

01 -
  • The sauce comes together in your blender while pasta water boils, so you're eating within 20 minutes flat.
  • That avocado-lime combination hits different—creamy without any cream, zingy without tasting acidic.
  • It's genuinely satisfying for lunch or dinner, and you won't feel the afternoon energy crash.
02 -
  • The avocado oxidizes and browns once it's blended and exposed to air, so make the sauce as close to serving time as you can manage—even 10 minutes makes a visible difference in color.
  • Holding back some pasta water is non-negotiable; it's what keeps the sauce from turning into guacamole once it cools.
03 -
  • Toast your own pine nuts in a dry pan for 2-3 minutes if you can; they taste infinitely better than the pre-toasted ones and cost less too.
  • If you're making this for guests, blend the sauce and prep the tomatoes in advance, but don't toss everything together until the last possible moment.
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