Creamy Smashed Avocado Pasta (Printable View)

A creamy, vibrant pasta dish featuring mashed avocado, fresh lime, and a touch of chili for a zesty, satisfying meal.

# Needed Ingredients:

→ 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 more 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

# Directions:

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, then drain.
02 - While the pasta cooks, 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 pepper to the mashed avocado. Mix well to combine.
04 - Add the drained pasta to the avocado mixture while still warm. Toss to coat, adding reserved pasta water a little at a time until a creamy sauce forms.
05 - Taste and adjust seasoning if needed. Serve immediately, topped with fresh herbs, extra chili flakes, Parmesan, and lime wedges.

# Expert Hints:

01 -
  • It comes together in the time it takes to boil pasta, no fancy equipment or advance planning required.
  • The sauce is creamy and bright without any cream, butter, or heavy ingredients weighing you down.
  • You can tweak the heat and tang to match your mood, making it yours every single time.
02 -
  • Don't let the pasta cool down before mixing, the residual heat is what turns the avocado into a creamy sauce instead of chunky guacamole.
  • Use that reserved pasta water generously, the starch in it helps emulsify the sauce and keeps it silky instead of gloppy.
  • Avocado oxidizes fast, so if you're meal prepping, toss the pasta with lime juice first to slow the browning.
03 -
  • Salt the avocado mixture more than feels right, pasta needs aggressive seasoning and avocado can take it.
  • If your avocados aren't perfectly ripe, a tiny pinch of sugar in the sauce will coax out their creaminess.
  • Always zest the lime before you juice it, trying to do it in reverse is a mess and you'll lose half the zest.
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