Creamy Avocado Lime Pasta

The first time I made this avocado lime pasta, I was skeptical about blending fruit into a savory sauce. One taste of that silky, zesty creaminess coating the noodles completely changed my mind. My dinner guest actually asked if there was hidden cheese in the sauce. Now its become my go-to when I want something indulgent that still feels light and fresh.

Last summer, I made this for a friend who swore she hated avocado in anything but guacamole. She texted me the next morning asking for the recipe, then made it for her family that same weekend. Theres something magical about how the creamy sauce clings to every strand of pasta while those bursts of sweet cherry tomatoes pop in your mouth.

Ingredients

• Pasta: Spaghetti or linguine works beautifully here, but any long noodle will do. The sauce clings best to pasta with some texture to grab onto.
• Ripe avocados: These need to be perfectly ripe with just a slight give when pressed. Underripe avocados wont blend smooth, and overripe ones can taste bitter.
• Fresh lime juice: This bright acidity cuts through the creamy avocado and balances the richness. Bottled juice just doesnt have the same vibrant kick.
• Garlic: Two cloves give a subtle backbone without overpowering the delicate avocado flavor.
• Extra-virgin olive oil: This helps create that luxurious texture and adds its own fruity depth.
• Fresh cilantro: Fresh herbs are non-negotiable here. Dried herbs would turn this vibrant sauce into something flat and sad.
• Cherry tomatoes: Their natural sweetness and juice create these little bursts of freshness throughout the creamy pasta.
• Lime zest: This aromatic garnish reinforces the citrus notes and adds beautiful specks of green.

Instructions

Cook the pasta:

Boil a large pot of generously salted water until the pasta is al dente. That starchy pasta water you reserve is liquid gold for emulsifying the sauce later.

Blend the sauce:

While the pasta cooks, toss the avocado, garlic, olive oil, lime juice, cilantro, salt, pepper, and red pepper flakes into your food processor. Blend until completely smooth and silky, about 1-2 minutes.

Adjust and taste:

The sauce should be creamy but pourable. If its too thick, splash in some of that reserved pasta water until it reaches the perfect coating consistency.

Combine everything:

Toss the hot pasta with the avocado sauce in a large bowl, adding more pasta water as needed for that restaurant-style silky coating.

Add the tomatoes:

Gently fold in the halved cherry tomatoes so they stay intact and create those beautiful bursts of sweetness throughout each bite.

Garnish and serve:

Finish with fresh lime zest, a sprinkle of toasted nuts if you like that crunch, and an extra grind of black pepper right at the table.

Pin it

This pasta has become my secret weapon for dinner parties because it looks impressive but comes together so quickly. I love watching peoples faces when they take that first bite, expecting something ordinary and getting this bright, creamy, completely addictive bowl of pasta. Its the kind of meal that makes you feel nourished and satisfied without that heavy post-pasta slump.

Making It Your Own

Sometimes I toss in some chickpeas or grilled chicken when I need extra protein to make it a fuller meal. The creamy sauce is such a perfect base that it plays nicely with so many additions. Ive even added roasted corn when sweet corn was in season, and the sweetness against the lime was incredible.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the richness perfectly. I also love serving this with some crusty bread to mop up any extra sauce. For a summer dinner, chilled white wine or sparkling water with lime complements the bright flavors beautifully.

Storage and Freshness

The sauce will keep in the refrigerator for one day, though it may darken slightly. Press plastic wrap directly onto the surface to minimize browning. The pasta is best enjoyed immediately, but leftovers can be eaten cold like a pasta salad the next day.

• Never freeze the avocado sauce, as the texture will separate and become grainy
• If making ahead, prepare everything except tossing the sauce and pasta together
• Extra lime wedges on the side let guests brighten their portion if needed

Pin it

Theres something so satisfying about a pasta that feels indulgent but leaves you feeling light and energized. This bright, creamy bowl has become one of those recipes I turn to again and again, always grateful for how something so simple can taste so extraordinary.

Recipe FAQs

→ How can I make the avocado sauce creamier?

Blend the avocado with olive oil and add reserved pasta water gradually until you reach a smooth, creamy consistency.

→ Can I use fresh herbs other than cilantro?

Yes, fresh basil or parsley can be used instead of cilantro to provide different but complementary flavors.

→ What type of pasta works best with this dish?

Spaghetti or linguine work well, but gluten-free pasta can be used for dietary needs without affecting taste.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator and consume within one day to preserve freshness and color.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or chickpeas can be added for extra protein and heartiness.