Smashed Avocado Pasta (Print Version)

A creamy pasta dish with mashed avocado, lime zest, and a touch of chili for bold, fresh flavors.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 tablespoon salt for pasta water

→ Avocado Mixture

03 - 2 ripe avocados
04 - 1 lime, juiced and zested
05 - 1 tablespoon extra-virgin olive oil
06 - 1 garlic clove, finely minced
07 - 1/4 teaspoon chili flakes plus extra for garnish
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - Fresh basil or cilantro leaves (optional)
10 - Grated Parmesan or vegan alternative (optional)
11 - Additional lime wedges

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain.
02 - Halve and pit the avocados. Scoop the flesh into a large bowl and mash until mostly smooth.
03 - Add lime juice and zest, olive oil, minced garlic, chili flakes, salt, and black pepper to the mashed avocado. Mix thoroughly.
04 - Add the drained pasta to the avocado mixture while still warm. Toss to coat evenly, gradually adding reserved pasta water until a creamy sauce forms.
05 - Taste and adjust seasoning if necessary. Serve immediately with fresh herbs, additional chili flakes, Parmesan or vegan cheese, and lime wedges as garnish.

# Additional Tips::

01 -
  • Ready in under twenty minutes—no slow simmers or complicated techniques required.
  • The avocado becomes an actual sauce, not just a topping, making every bite taste luxurious.
  • Endlessly customizable depending on what's in your fridge and your heat tolerance.
02 -
  • Don't skip reserving the pasta water—it's what transforms mashed avocado into an actual sauce instead of a lumpy mess.
  • The warmth of the pasta matters; if it's completely cold, the avocado stays thick and the whole dish feels off.
  • Taste the avocado mixture before you add the pasta so you can adjust seasoning while you still have control.
03 -
  • Ripe avocados are non-negotiable—rock-hard ones won't mash smoothly, and overripe ones will taste bitter and mushy.
  • The pasta water is essential; if you accidentally drain it all, use a splash of olive oil mixed with a little warm water instead, though it won't be quite the same.
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