Smashed Avocado Pasta (Print)

Creamy avocado and lime blend with chili-spiced pasta for a fresh and vibrant meal.

# Components:

→ 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 directions until al dente. Reserve 1/4 cup pasta water, then 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 pepper to the mashed avocado. Mix thoroughly to combine.
04 - Add the drained pasta to the avocado mixture while warm. Toss gently, gradually adding reserved pasta water until a creamy sauce forms.
05 - Adjust seasoning if necessary. Plate immediately, garnishing with fresh herbs, extra chili flakes, Parmesan or vegan alternative, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with zero guilt about what's in it.
  • The avocado creates a naturally creamy sauce without any cream, so it feels both luxurious and honest.
  • Lime and chili make it taste restaurant-quality while remaining dead simple to execute.
02 -
  • Don't peel and chop your avocado ahead of time; oxidation will turn it brown and bitter, and no amount of lime can fix that.
  • The pasta water is essential—those starchy, salty bits are what transform mashed avocado into an actual sauce rather than a spread on top of pasta.
  • Serve this immediately after combining; it's best when the pasta is still warm and the avocado is still vibrant.
03 -
  • Reserve your pasta water before draining; those starchy dregs are what elevate this from avocado on noodles to actual sauce.
  • Zest your lime directly over the avocado and do it right before mixing so the oils and freshness hit all at once.
  • Cook for two people and this takes exactly as long as it takes to boil water, mash an avocado, and cook pasta—no more complications than that.
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