Save to Pinterest The first time I made this, I was skeptical about blending avocados into pasta sauce. But one taste of that velvety, vibrant green coating clinging to each elbow of macaroni, and I was completely converted. It is the kind of dinner that makes you feel clever for transforming simple ingredients into something that tastes restaurant-worthy.
I served this to my brother who claims to hate avocados, and he went back for thirds. Watching someone discover that green sauce can be comfort food is genuinely delightful.
Ingredients
- 350 g macaroni or short pasta: The curves and ridges catch sauce beautifully
- 1 tsp salt: Essential for seasoning the pasta water from inside out
- 2 ripe avocados: The creaminess engine of this entire operation
- 40 g fresh basil leaves: Pack them loosely for the most vibrant flavor
- 2 cloves garlic: Use fresh for the best aromatic punch
- 60 ml extra virgin olive oil: Helps everything emulsify into silk
- 30 g grated Parmesan cheese: Adds that salty umami depth
- 2 tbsp lemon juice: Brightens and keeps the avocado vibrant
- 60 ml milk: Dairy or plant based both work wonderfully
- 1/2 tsp salt: Adjust to your taste preference
- 1/4 tsp black pepper: Freshly cracked makes all the difference
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook macaroni until al dente, then reserve 1/2 cup pasta water before draining.
- Blend the sauce:
- Combine avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper in a food processor until silky smooth.
- Combine everything:
- Return pasta to the pot, pour in the sauce, and toss gently, adding pasta water as needed for perfect coating.
Save to Pinterest This recipe became my go to for nights when I want something indulgent but not heavy. The way the basil perfume fills the kitchen while blending feels like aromatherapy.
Making It Your Own
I have discovered that adding a handful of cherry tomatoes halves right before serving adds bursts of sweetness that cut through the richness beautifully.
Texture Variations
Toast some pine nuts or walnuts in a dry pan until golden and fragrant, then sprinkle them on top for the most satisfying crunch against the creamy sauce.
Serving Suggestions
A simple green salad with a sharp vinaigrette balances the richness perfectly.
- Grill some chicken or shrimp on the side for protein
- Pair with crusty garlic bread to soak up extra sauce
- A crisp white wine cuts through the creaminess
Save to Pinterest There is something deeply satisfying about eating pasta that is this vibrant and creamy while knowing it is packed with good things. Enjoy every bite.
Questions & Answers
- → Can I make this ahead of time?
While best enjoyed fresh, you can prepare components separately. Cook pasta in advance and store it separately. Make the avocado pesto just before serving, as avocado darkens when exposed to air. Combine shortly before eating for optimal color and flavor.
- → What pasta shapes work best?
Short pasta like macaroni, fusilli, or penne work wonderfully as they trap the creamy sauce. Avoid long thin pastas like spaghetti, which don't hold the pesto as effectively. Any 350g (12 oz) portion of your preferred short pasta will yield the same servings.
- → How do I adjust the sauce consistency?
The reserved pasta water is key to achieving the right texture. Add it gradually while tossing to reach your preferred consistency. Start with small amounts and increase as needed. Extra milk can also thin the sauce if it becomes too thick.
- → Is this suitable for vegans?
Yes! Substitute Parmesan with nutritional yeast for a savory flavor, and use unsweetened plant milk instead of dairy milk. The sauce will be equally creamy and delicious while keeping the dish completely plant-based.
- → What can I add for extra flavor and texture?
Cherry tomatoes add brightness, roasted pine nuts provide crunch, and sautéed spinach increases nutrition. You can also incorporate sun-dried tomatoes, toasted breadcrumbs, or crispy bacon bits for non-vegetarian variations.
- → Can I use store-bought pesto instead?
While possible, homemade avocado pesto creates the unique creamy texture and fresh flavor. Store-bought basil pesto can be combined with mashed avocado as an alternative, though you'll lose the signature creaminess that makes this dish special.