Creamy Avocado Lime Pasta (Printable)

Silky avocado-lime sauce tossed with pasta and cherry tomatoes. Ready in 20 minutes, completely plant-based.

# Required Ingredients:

→ Pasta

01 - 12.3 ounces dried spaghetti or linguine
02 - Salt for pasta water

→ Creamy Avocado Lime Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (approximately 2 to 3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes, optional

→ Toppings

12 - 8.8 ounces cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
02 - 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. Blend until completely smooth and creamy. If sauce is too thick, add additional milk or reserved pasta water to achieve desired consistency.
03 - In a large mixing bowl, toss drained pasta with avocado-lime sauce until well coated. Add splashes of reserved pasta water as needed to achieve a silky texture.
04 - Gently fold halved cherry tomatoes into the pasta mixture.
05 - Transfer to serving plates immediately. Garnish with toasted pine nuts and fresh basil leaves.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes, which means weeknight dinner crisis solved before you even realize you're hungry.
  • The avocado sauce is naturally creamy without a drop of dairy, so it tastes indulgent but feels light.
  • One blender, one pot, one bowl—minimal cleanup while you're savoring something restaurant-quality.
02 -
  • Don't let the blended sauce sit in the blender for more than a minute after you're done processing, because that friction and exposure to air turns avocado from emerald green to a sad brown.
  • The pasta water is not just a backup plan—it's essential for achieving that silky, restaurant-quality consistency that makes people ask for your recipe.
  • Cherry tomatoes at the end matter because they add freshness and contrast; if you fold them in too early, they lose their firmness and the dish becomes monochromatic.
03 -
  • Test your avocados the night before by gently squeezing them; if they're not ripe yet, stick them in a paper bag with a banana overnight, and they'll be perfect by dinner time tomorrow.
  • Blend your sauce in stages if you want extra control—start with just the avocado and lime juice, taste it, then add the other ingredients one at a time so you can adjust as you go.
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