Creamy Avocado Lime Pasta (Printable)

Delight in a creamy avocado and lime pasta tossed with fresh cherry tomatoes and basil.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Sauce

02 - 2 ripe avocados, pitted and peeled
03 - 1/4 cup fresh lime juice (from about 2 limes)
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup freshly grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 1/2 cup fresh basil leaves
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Vegetables & Garnish

10 - 9 oz cherry tomatoes, halved
11 - Zest of 1 lime
12 - Extra grated Parmesan, to serve
13 - Fresh basil leaves, to serve

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta cooks, combine avocados, lime juice, olive oil, Parmesan, garlic, basil, salt, and pepper in a food processor or blender. Blend until smooth and creamy.
03 - In a large bowl, toss the hot drained pasta with the avocado sauce. Add reserved pasta water one tablespoon at a time to loosen the sauce as needed.
04 - Gently fold in the cherry tomatoes. Serve immediately, garnished with lime zest, extra Parmesan, and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in the time it takes water to boil, making weeknight dinners feel effortless.
  • The avocado creates a sauce so creamy you won't miss butter or cream, yet tastes clean and fresh.
  • One blender, one pot, and you're done—cleanup is genuinely painless.
02 -
  • Don't blend the avocado ahead of time; it will oxidize and turn gray-brown within minutes, which isn't harmful but looks less appetizing.
  • The pasta water isn't decoration—that starch is what helps the sauce emulsify and cling to the noodles instead of pooling at the bottom of the bowl.
  • Taste before serving and adjust the lime juice, salt, or pepper; these bright elements are what make the dish sing, and everyone's preferences differ slightly.
03 -
  • If you're cooking for someone with a dairy allergy, skip the Parmesan entirely rather than using a substitute—the sauce is rich enough without it, and the lime zest provides all the bright finishing touch you need.
  • On those rare occasions when you have leftover pasta, it's actually delicious cold the next day, though the sauce will be thicker; thin it with a squeeze of fresh lime juice and a drizzle of olive oil.

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