Pin I discovered this dish on a Wednesday evening when my kitchen felt too hot for anything complicated. The avocados on my counter were perfectly ripe, almost demanding to be used, and I had a box of linguine and a lime that smelled like summer. Twenty minutes later, I was twirling creamy, vibrant pasta on my fork, tasting that first bright citrus note followed by the gentle heat of chili. It's become my go-to when I want something that feels indulgent but doesn't require a lot of fussing.
My neighbor stopped by just as I finished plating, and I almost didn't offer her a taste because it seemed too casual. She took one bite and made me promise to text her the recipe, which honestly made my whole week. That's when I realized this pasta isn't just a quick dinner—it's something people actually want to eat again.
Ingredients
- Spaghetti or linguine, 200 g (7 oz): The pasta becomes the vehicle for the avocado sauce, so choose a shape you genuinely enjoy twirling or eating.
- Salt for pasta water, 1 tablespoon: This is your only chance to season the pasta itself, so don't skip it or underdo it.
- Ripe avocados, 2: They should yield slightly to pressure but not be brown inside; this is where the whole dish lives or dies.
- Lime, 1: Both juice and zest matter here, so use fresh limes and grate directly over the avocado before the flesh oxidizes.
- Extra-virgin olive oil, 1 tablespoon: This isn't just fat; it's flavor, so grab one you actually like tasting straight.
- Garlic clove, 1, finely minced: Mince it small enough that it melts into the avocado rather than leaving little chunks.
- Chili flakes, 1/4 teaspoon, plus more for garnish: Start with a quarter teaspoon and adjust because heat builds as it sits.
- Salt and freshly ground black pepper, to taste: Add these last so you're not over-salting the avocado before you taste it mixed with the warm pasta.
- Fresh basil or cilantro, fresh Parmesan or vegan alternative, lime wedges: These garnishes turn the simple into something that looks like you actually tried.
Instructions
- Boil your pasta water and cook the pasta:
- Fill a large pot with water, salt it generously, and bring it to a rolling boil. Cook your pasta according to the package instructions until it's al dente—tender but with a slight firmness when you bite it. Before draining, scoop out about 1/4 cup of that starchy pasta water and set it aside; you'll need it in just a moment.
- Mash your avocados while the pasta finishes:
- While the water is heating, cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a large mixing bowl. Use a fork or potato masher to break it down until it's mostly smooth, with just a few small chunks if you like a bit of texture.
- Build the avocado mixture:
- Add the lime juice and zest to your mashed avocado, then pour in the olive oil and minced garlic. Sprinkle in the chili flakes, a good pinch of salt, and several grinds of black pepper. Stir everything together until the garlic is evenly distributed and the whole thing looks glossy and green.
- Combine pasta and sauce while everything is warm:
- Drain your cooked pasta and immediately add it to the avocado mixture while the pasta is still hot. Toss everything together, adding your reserved pasta water a little bit at a time, stirring gently until the avocado breaks down further and forms a creamy sauce that coats each strand of pasta.
- Taste, adjust, and serve right away:
- Taste a bite and decide if you need more lime, salt, or chili. Divide between two bowls or plates and top with whatever garnish speaks to you—fresh herbs, a shower of Parmesan, extra chili flakes, and a squeeze of lime.
Pin I made this for someone I was trying to impress, and instead of feeling nervous in the kitchen, I felt calm. There's something about a recipe this honest that lets you focus on what matters—the warmth of the food and the person sitting across from you. That's when simple food becomes memorable.
The Avocado Question
Choosing the right avocado is genuinely the entire game here. A rock-hard avocado will be impossible to mash smoothly, while an overripe one will have brown spots and taste slightly off. The trick is to buy them a day or two before you plan to cook, or to choose ones that yield to gentle thumb pressure at the store. If you're stuck with unripe avocados, you can speed things up by wrapping them in newspaper and leaving them on a sunny windowsill for a few hours.
Variations That Actually Work
This recipe is flexible enough to bend to what you have on hand. Greek yogurt or a dollop of crème fraîche stirred in creates a richer sauce if you want it more decadent. If chili flakes feel too hot, swap them for fresh green chili minced fine, or skip the heat entirely and let the lime shine. Some people add a handful of cherry tomatoes, others stir in fresh herbs before serving, and one friend swears by a few pine nuts for crunch. The bones of the dish stay the same—avocado, lime, garlic, pasta—and everything else is conversation.
Storage and Make-Ahead Tips
This is absolutely a right-now dish; avocado doesn't hold up well to reheating or sitting in the fridge. That said, you can prep everything except combining the pasta and avocado mixture up to an hour ahead. Cook your pasta, store it with a light drizzle of oil so it doesn't stick, and keep your avocado mixture in the bowl with plastic wrap pressed directly on the surface to prevent browning. When you're ready to eat, warm the pasta gently if needed and toss everything together with your reserved pasta water.
- Never refrigerate avocado pasta; the texture and flavor both suffer dramatically.
- If you're cooking for more than two people, the recipe doubles easily, though avocados become harder to mash in one bowl.
- Leftover pasta and avocado mixture can technically be eaten cold the next day, but it tastes best fresh and warm.
Pin There's something deeply satisfying about a meal that tastes like you tried without making you feel like you did. This pasta is that—a small moment of care that takes almost no time, but lands like you thought about it.
Recipe Q&A
- → How do I get the avocado sauce creamy?
Mash ripe avocados thoroughly, then combine with lime juice, olive oil, and reserved pasta water to achieve a smooth, creamy texture.
- → Can I make this dish spicy?
Yes, increase the amount of chili flakes or add fresh chopped chili to adjust the heat level to your preference.
- → What herbs work best as garnish?
Fresh basil or cilantro leaves complement the avocado and lime flavors well, adding a bright herbal note.
- → Is this suitable for gluten-free diets?
Use gluten-free pasta to adapt this dish for gluten sensitivities without compromising flavor and texture.
- → How to add richness to the sauce?
Stir in 1–2 tablespoons of Greek yogurt or crème fraîche to enhance creaminess and add a subtle tang.