Ingredients
Scale
- 1 pound pasta (spaghetti, linguine, or fettuccine recommended)
- 2 ripe avocados
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the avocado sauce. In a food processor or blender, combine the avocados, olive oil, minced garlic, basil, lemon juice, Parmesan cheese, salt, and pepper.
- Step 3: Blend until smooth and creamy, adding a tablespoon or two of the reserved pasta water if needed to reach desired consistency.
- Step 4: Once the pasta is cooked and drained, immediately add it to a large bowl. Pour the avocado sauce over the pasta and toss to coat evenly. Add more pasta water if necessary to make it creamier.
- Step 5: Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
- To prevent browning, press plastic wrap directly onto the surface of any leftover avocado pasta before refrigerating.
- Gently reheat leftovers in a pan over low heat with a splash of milk or cream to restore creaminess.
- Serve this pasta chilled as a refreshing salad, especially delicious with grilled shrimp or chicken on top.
- For a brighter, more complex flavor, toast the garlic lightly in the olive oil before adding it to the blender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American