Save It On a sweltering afternoon when the kitchen felt too hot for anything heavy, I threw together this avocado lime pasta almost by accident. My roommate had just brought home a bunch of cherry tomatoes from the farmer's market, and I had exactly two ripe avocados sitting on the counter. The whole thing came together in the time it took water to boil, and somehow it felt like the most refreshing thing I'd eaten all summer.
I made this for a dinner party where half the guests were vegan and half were skeptics about plant-based cooking. Everyone went back for seconds, and the skeptics asked for the recipe—which felt like a quiet victory. That's when I realized this dish doesn't need to prove anything; it just tastes great.
Ingredients
- Pasta (350 g spaghetti or linguine): Al dente is your goal here, so don't overcook it or the whole dish gets mushy and sad.
- Ripe avocados (2): They should yield slightly when pressed but not be brown inside; if you're not sure, buy them a day early and let them sit.
- Fresh lime juice (2–3 tbsp from 1 large lime): Bottled juice won't give you the brightness this dish needs, so squeeze it fresh.
- Garlic cloves (2): Raw garlic in a cold sauce has bite, so feel free to use just one if you prefer something gentler.
- Extra virgin olive oil (3 tbsp): This is the richness that keeps you from missing cream; don't skip it or use a cheap bottle.
- Fresh basil (1/3 cup): Tear it by hand instead of chopping so the leaves release their oils without bruising.
- Plant-based milk (1/4 cup): Any kind works, though I lean toward unsweetened oat for its neutral flavor.
- Sea salt and black pepper: Taste the sauce before serving because pasta water can adjust seasoning in unexpected ways.
- Cherry tomatoes (250 g, halved): Their natural sweetness balances the bright lime, so use the ripest ones you can find.
- Toasted pine nuts (2 tbsp, optional): These add a buttery nuttiness, but if you skip them, a handful of toasted sunflower seeds works just as well.
Instructions
- Get the water boiling:
- Fill a large pot with water and salt it generously—it should taste like the sea. Bring it to a rolling boil before adding pasta; this is the only real heat your vegetables will see, so this step matters.
- Cook the pasta:
- Add the pasta to boiling water and cook until it's al dente, which usually means a minute or two before the package says it's done. Reserve half a cup of pasta water before draining; you'll use this liquid gold to adjust the sauce consistency.
- Blend the sauce:
- While pasta cooks, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes in a food processor or blender. Pulse until completely smooth and pale green, stopping to scrape down the sides if needed. If it looks too thick, loosen it with a splash of milk or reserved pasta water.
- Bring it together:
- Toss the warm drained pasta with the avocado sauce in a large bowl, using your reserved pasta water to get the consistency silky and loose. This is where the magic happens—the warmth of the pasta softens the sauce just enough to coat every strand.
- Fold in the tomatoes:
- Gently fold in the halved cherry tomatoes so they don't break apart and bleed into the sauce. You want them to stay whole and burst on the tongue.
- Plate and serve:
- Divide into bowls and scatter toasted pine nuts and fresh basil leaves on top. Serve immediately while everything is still warm and the sauce clings to the pasta.
Save It There was one night when my friend mentioned she'd been feeling really tired from work, and I made this for her without asking. She said the lime woke her up and the avocado felt like a hug, which is probably the nicest thing anyone's ever said about pasta I made.
When to Make This
This pasta thrives in warm weather when you want something light but satisfying. I make it on evenings when I haven't had time to plan dinner properly but still want to eat something that feels intentional. It's equally at home as a solo lunch or a casual dinner party moment where you want to seem effortless.
Ways to Make It Your Own
I've learned that this sauce is forgiving enough to work with almost any add-in. Some nights I stir in white beans or chickpeas for extra protein, and other times I add a sprinkle of nutritional yeast to give it a subtle savory depth. A tiny pinch of chili flakes is optional but transforms it into something a bit more complex.
Pairing Ideas
Serve this with something cold and crisp—a Sauvignon Blanc is perfect if you're having wine, but honestly a chilled glass of sparkling water with a lime wedge is just as satisfying. I usually have a simple green salad on the side, though it's filling enough to stand alone. The whole meal feels like summer in a bowl, which is really all you need.
- A squeeze of fresh lime juice right before eating brightens everything up another notch.
- If you make extra sauce, it keeps for a day and works beautifully on grain bowls or toast.
- The pasta water trick truly is essential; don't skip reserving it or you'll end up with a thick paste instead of a glossy sauce.
Save It This pasta reminds me that the best meals don't need to be complicated, just made with good ingredients and a little care. It's become the kind of dish I make without thinking, the way you know exactly how to comfort yourself.
Common Questions About Recipes
- → How do I prevent the avocado sauce from browning?
The lime juice naturally helps preserve the bright green color. For best results, serve immediately after tossing, or store sauce separately in an airtight container with plastic wrap pressed directly onto the surface to minimize oxidation.
- → Can I make this dish ahead of time?
The sauce can be prepared up to 24 hours in advance and stored refrigerated. However, toss with pasta just before serving for optimal texture and freshness. The sauce may thicken when chilled—simply whisk in a splash of water or plant milk to loosen.
- → What type of pasta works best?
Spaghetti or linguine are traditional choices, but penne, fusilli, or farfalle also work wonderfully. The creamy sauce coats short pasta shapes particularly well. For gluten-free needs, choose brown rice, chickpea, or lentil-based varieties.
- → How can I add more protein to this dish?
Stir in cooked chickpeas, white beans, or lentils during the final toss. Hemp seeds, chopped walnuts, or roasted edamame also make excellent protein-rich toppings. Alternatively, serve alongside grilled tofu or tempeh for a complete protein meal.
- → What can I substitute for pine nuts?
Toast sunflower seeds, pumpkin seeds, chopped walnuts, or slivered almonds for similar crunch and richness. For a nut-free option, try toasted breadcrumbs seasoned with garlic powder and nutritional yeast.
- → Is the sauce spicy?
The pinch of chili flakes adds gentle warmth rather than heat. Omit entirely for a mild version, or increase to 1/2 teaspoon for those who enjoy a kick. The lime and avocado naturally balance any spice beautifully.