Save The kitchen windows were wide open one late spring afternoon, and I was hunting for something fresh that wouldn't heat up the apartment. I had two avocados going soft on the counter and half a box of spaghetti in the pantry. What started as improvisation turned into one of those accidentally brilliant meals that you end up making on repeat. The avocado melted into the hot pasta like silk, and the lime brought everything to life in a way I hadn't expected.
I made this for a friend who swore she didn't like avocado unless it was in guacamole. She took one bite, paused, then finished her entire plate without saying much. Later she texted me asking for the recipe, which is how I knew it was a keeper. Sometimes the best praise is just someone quietly going back for seconds.
Ingredients
- Spaghetti or linguine (200 g): Long pasta works best here because it catches the creamy avocado in every twirl, though any shape you have on hand will do just fine.
- Salt for pasta water (1 tablespoon): This is your only chance to season the pasta itself, so don't skip it or go light, the water should taste like the sea.
- Ripe avocados (2): They should yield gently when you press them, not mushy but definitely past firm, because underripe avocados won't mash into that luscious sauce.
- Lime, juiced and zested (1): The zest adds a floral punch and the juice keeps the avocado green and gives the whole dish a brightness that balances the richness.
- Extra-virgin olive oil (1 tablespoon): A good fruity oil makes a difference here, it smooths out the sauce and adds a subtle depth.
- Garlic clove, finely minced (1): Raw garlic can be sharp, so mince it as fine as you can to distribute the flavor without overpowering the avocado.
- Chili flakes (1/4 teaspoon): Just enough to warm the back of your throat, though you can dial it up or down depending on how brave you're feeling.
- Salt and black pepper: Taste as you go, avocado needs more salt than you think to really come alive.
- Fresh basil or cilantro: Optional but lovely, basil is mild and sweet while cilantro brings a citrusy edge.
- Parmesan or vegan alternative: A little salty, nutty cheese on top ties everything together, though the dish stands on its own without it.
- Lime wedges: For squeezing over the top at the table, because that extra hit of acid right before you eat makes all the difference.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, with a slight bite in the center. Before draining, scoop out a coffee mug's worth of the starchy pasta water and set it aside.
- Mash the avocado:
- Halve the avocados, twist out the pits, and scoop the flesh into a big bowl, then mash with a fork until mostly smooth with a few small chunks for texture. Do this while the pasta cooks so everything stays warm.
- Build the sauce:
- Stir the lime juice, zest, olive oil, minced garlic, chili flakes, salt, and pepper into the mashed avocado until it looks like a loose, vibrant green paste. Taste it now and adjust, it should be bold and tangy.
- Toss it all together:
- Add the hot drained pasta directly to the avocado mixture and toss with tongs, adding splashes of reserved pasta water until the sauce clings to every strand. The heat from the pasta will loosen the avocado into a creamy coating.
- Serve immediately:
- Divide between bowls and top with herbs, extra chili flakes, cheese if using, and lime wedges on the side. This dish is best eaten right away while it's warm and the avocado is still bright green.
Save There was an evening when I made this after a long frustrating day, and the simple act of mashing avocado and squeezing lime felt oddly meditative. By the time I sat down to eat, the bright green bowl in front of me looked like something hopeful. Food doesn't fix bad days, but sometimes it gives you a quiet moment to reset.
How to Pick the Right Avocado
The avocado makes or breaks this dish, so take an extra minute at the store. Look for fruit that gives slightly when you press the top near the stem, not squishy but yielding like a ripe peach. If you only find hard ones, leave them on the counter in a paper bag with a banana for a day or two. I've learned the hard way that trying to mash an underripe avocado is like wrestling with a rock, and it won't turn creamy no matter how much you stir.
What to Do with Leftovers
Honestly, this doesn't keep well, the avocado browns and the pasta soaks up the sauce, leaving you with something sad and dry. If you have extra, store it in an airtight container with plastic wrap pressed directly onto the surface to slow oxidation. Reheat gently with a splash of water or olive oil, and squeeze fresh lime over the top to revive the flavor. I usually just halve the recipe if I'm cooking for one, because fresh is always better.
Ways to Make It Your Own
Once you've made the basic version, it's easy to riff on. I've stirred in halved cherry tomatoes for bursts of sweetness, tossed in arugula for peppery bite, or added grilled chicken when I wanted something more filling. A spoonful of Greek yogurt makes the sauce even richer and tangier, almost like a cold pasta salad. The bones of the recipe are flexible enough that you can raid your fridge and it'll still come together.
- Try swapping lime for lemon if that's what you have, it's milder but still works.
- Add a handful of toasted pine nuts or sunflower seeds for crunch and richness.
- If you want more protein, white beans or chickpeas fold in beautifully without competing with the avocado.
Save This is one of those recipes that sneaks into your regular rotation without you noticing. Before long, you'll be making it without looking at the instructions, adjusting by taste and feel like an old habit.
Recipe FAQs
- → Can I make this dish ahead of time?
This dish is best served immediately after tossing to prevent the avocado from browning and the sauce from oxidizing. However, you can prepare individual components separately and assemble just before serving.
- → What can I use instead of avocado?
While avocado is central to this dish, you could try mashed cashew cream or Greek yogurt mixed with herbs as alternatives, though the flavor profile will differ significantly.
- → How do I keep the avocado from turning brown?
Toss the pasta immediately after adding the avocado mixture. The lime juice provides acidity that helps prevent browning. Serve right away for the best color and flavor.
- → Is this suitable for meal prep?
Not recommended for meal prep due to avocado browning. Prepare fresh each time for optimal taste and appearance. You can cook pasta ahead and store separately, then combine when ready to serve.
- → How can I make this spicier?
Increase the chili flakes in the avocado mixture, add fresh sliced or minced chili peppers, or drizzle with hot chili oil before serving. Start small and adjust to your heat preference.
- → Can I add protein to this dish?
Yes, consider adding grilled chicken, pan-seared shrimp, roasted chickpeas, or crispy tofu for additional protein without compromising the dish's essence.