Save to Pinterest One afternoon, my friend texted asking if I could make something with two avocados she'd impulsively bought at the farmer's market. I opened my pantry, found pasta, a lime, and some chili flakes, and realized I could throw together something better than the usual guacamole. Twenty minutes later, we were twirling forks around silky green noodles, amazed at how the warm pasta had turned the avocado into this creamy, almost buttery sauce. It's become the dish I reach for when I want something that feels restaurant-quality but requires barely any planning.
I made this last summer for my parents on a night when the kitchen felt too hot to turn on the oven. My mom, who's usually suspicious of food trends, ate two helpings and asked for the recipe. What stuck with me wasn't her approval, though—it was how the lime's brightness cut through the richness, making the whole dish feel alive even when we were all half-melted in the heat.
Ingredients
- Spaghetti or linguine (200g): Long, thin pasta works best here because it catches and clings to the creamy avocado sauce—thicker shapes like penne tend to slide through it.
- Ripe avocados (2): Look for ones that yield slightly to gentle pressure; they should feel buttery, not hard or mushy.
- Lime juice and zest: The zest adds brightness you can't get from juice alone, so don't skip it.
- Extra-virgin olive oil (1 tablespoon): This is your emulsifier—it helps the avocado and pasta water come together into something silky.
- Garlic clove (1), finely minced: Mincing it finely ensures it dissolves into the sauce rather than sitting as little chunks.
- Chili flakes (1/4 teaspoon, plus more for garnish): Start with less than you think you need—you can always add more heat at the table.
- Salt and black pepper: Taste as you go; avocado needs generous seasoning or it tastes flat.
- Fresh basil or cilantro, Parmesan, lime wedges (optional): These turn a simple dish into something you'd order at a restaurant.
Instructions
- Get the water boiling:
- Fill a large pot about three-quarters full with water and add a tablespoon of salt—it should taste like the sea. While you're waiting for it to come to a rolling boil, you can prep everything else.
- Cook the pasta:
- Once the water's bubbling, add your pasta and stir it a few times so nothing sticks. Cook according to the package instructions, aiming for al dente (it should have a tiny bit of resistance when you bite it). Before draining, scoop out about 1/4 cup of pasta water—this starchy liquid is your secret weapon.
- Prepare the avocado base:
- While the pasta's cooking, halve your avocados, remove the pit, and scoop the flesh into a bowl. Mash with a fork until it's mostly smooth but still has some texture; over-mashing turns it gluey.
- Build the sauce:
- Add the lime juice and zest, olive oil, minced garlic, chili flakes, and a pinch of salt and pepper to the avocado. Stir everything together until well combined and tasting balanced.
- Bring it all together:
- Add the warm drained pasta straight into the bowl with the avocado mixture. Toss gently, adding the reserved pasta water little by little—a splash, toss, then another splash—until the sauce becomes creamy and coats every strand. This should take just a minute or two.
- Finish and serve:
- Taste and adjust the seasoning (you might want more salt, lime, or chili). Divide between two bowls and top with fresh herbs, a sprinkle of extra chili flakes, Parmesan if you like it, and a lime wedge on the side.
Save to Pinterest I remember serving this to a friend who was going through a phase of only eating 'clean' foods, and she relaxed for the first time in weeks. She stopped picking it apart and just ate, and we talked about something other than nutrition labels. That's when I understood why I love cooking it—it's food that makes people present.
The Secret to Silky Avocado Sauce
The magic here is understanding that warm pasta and starchy pasta water are what turn avocado from a solid into a sauce. Cold avocado is thick and dense, but the heat and starch work together to create something that flows. This is the same principle behind old-school carbonara, except instead of egg and cheese, you're using avocado and lime. Once you understand this, you can apply it to other vegetables too—roasted garlic, cooked white beans, anything soft and forgiving.
Why This Tastes So Good
The combination of lime, garlic, and chili hits almost every taste bud at once. The lime brings acidity that cuts through the richness of the avocado, the garlic adds depth, and the chili adds a gentle heat that creeps in at the end. Together, they transform what could be a heavy, one-note dish into something bright and addictive. The Parmesan, if you use it, adds a salty umami note that makes you want another forkful.
Make It Your Own
This is the kind of recipe that thrives on improvisation. Swap in whatever pasta shape you have; use lemon instead of lime if that's what's in your fruit bowl; add a dollop of Greek yogurt or crème fraîche if you want it extra creamy. Fresh chopped chili works beautifully instead of flakes, and the green herbs can be whatever's growing or whatever you prefer—mint is surprisingly good here. The core technique is unbreakable, so once you've made it once, you'll find yourself making tiny variations depending on your mood.
- A handful of baby spinach or arugula wilts right into the warm pasta and adds color without extra work.
- If avocados aren't perfectly ripe, a squeeze of extra lime juice and maybe a touch of olive oil helps smooth out the texture.
- This dish is best eaten immediately, so don't prep it hours ahead or the avocado will brown and oxidize.
Save to Pinterest This is the kind of meal that reminds you that simplicity and quality ingredients are often enough. Make it tonight.
Common Recipe Questions
- → What pasta types work best with the avocado mixture?
Spaghetti or linguine are ideal as their long strands hold the creamy avocado sauce well, providing a balanced texture.
- → How can I make the sauce creamier?
Adding a tablespoon or two of Greek yogurt or crème fraîche enhances creaminess without overpowering the fresh avocado flavors.
- → Is fresh chili better than chili flakes?
Fresh chopped chili offers a more vibrant heat, while chili flakes provide a milder, evenly distributed spice; both work well depending on preference.
- → Can this dish be made gluten-free?
Yes, by substituting regular pasta with gluten-free alternatives, you can easily adapt the dish to be gluten-free.
- → What herbs pair nicely as garnishes?
Fresh basil or cilantro add bright herbal notes, complementing the creamy avocado and zesty lime flavors beautifully.