Creamy Avocado Lime Pasta

The first time I made this avocado lime pasta, I was skeptical about blending avocados into a sauce. But when that vibrant green hit the hot pasta and coated every strand in silky goodness, I was completely converted. My roommate walked into the kitchen, took one look at the colorful bowl dotted with red cherry tomatoes, and asked if we were having dinner at a restaurant. Now it is our go-to when we want something that feels special but comes together in under thirty minutes.

Last summer I made this for a dinner party when my friend announced she was going vegan. I was nervous about serving pasta without a heavy cream sauce, but she took one bite and literally gasped. The way the creamy avocado clings to the spaghetti while the cherry tomatoes burst in your mouth creates this perfect balance of rich and fresh. Everyone asked for the recipe before they even finished their plates.

Ingredients

• 350 g spaghetti or linguine: Long strands really hold onto that creamy avocado sauce beautifully
• Salt: Generously salt your pasta water because it is the only chance to season the noodles themselves
• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy
• 1 garlic clove: Fresh minced garlic gives you that little kick without overwhelming the delicate avocado flavor
• 3 tbsp extra virgin olive oil: This helps create that luxurious silky texture
• 2 tbsp freshly squeezed lime juice: Fresh is absolutely essential here because bottled juice tastes flat and harsh
• 1/4 cup fresh cilantro or parsley: cilantro pairs perfectly with the lime but parsley works if you hate cilantro
• 2 tbsp grated Parmesan cheese: Optional but adds this lovely salty depth or use nutritional yeast to keep it vegan
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust these to taste because the sauce needs proper seasoning to shine
• 250 g cherry tomatoes: Halving them releases their juices and creates these little bursts of sweetness throughout the dish
• Zest of 1 lime: This concentrates all those bright citrus oils and makes the flavors really sing

Instructions

Get your pasta going first:

Bring a large pot of generously salted water to a rolling boil, then add your spaghetti and cook until it is perfectly al dente. Before draining, scoop out about one cup of that starchy pasta water because it is liquid gold for helping your sauce cling to every strand.

Blend up that creamy green magic:

While the pasta cooks, toss your peeled avocados, garlic, olive oil, lime juice, herbs, Parmesan if you are using it, salt and pepper into a blender or food processor. Blend until completely smooth and silky, stopping to scrape down the sides a couple times to make sure there are no chunks.

Bring it all together:

Toss the hot pasta immediately with the avocado sauce, adding a splash of that reserved pasta water if it seems too thick. Gently fold in the halved cherry tomatoes so they stay intact but get warmed through.

Finish with flair:

Serve immediately topped with extra Parmesan, fresh herbs, and that vibrant lime zest sprinkled over everything.

Pin It

This pasta has become my secret weapon for those nights when friends drop by unexpectedly. I love watching people take that first tentative bite, their eyes widening as they realize this green sauce is something extraordinary. It is not just dinner anymore, it is this bright moment of surprise that turns a random Tuesday into something worth remembering.

Making It Your Own

Sometimes I add a handful of baby spinach to the blender for extra nutrition and a gorgeous deeper green color. You can also throw in some red pepper flakes if you want a little heat that cuts through the creaminess.

Perfect Pairings

A crisp white wine like sauvignon blanc complements the lime beautifully, or keep it non-alcoholic with sparkling water and extra lime wedges. A simple side salad with a citrus vinaigrette mirrors the flavors without overwhelming the dish.

Storage & Make Ahead Tips

The avocado sauce oxidizes quickly, so it really is best made fresh right before serving. However, you can prep all your ingredients in advance to make the actual cooking take just minutes.

• Halve your cherry tomatoes and store them in the fridge up to a day ahead
• Measure out all your sauce ingredients so blending takes under two minutes
• Keep your avocados whole until the last minute to prevent browning

Pin It

There is something so satisfying about turning simple ingredients into a dish that feels like a restaurant quality meal. Hope this bright bowl of green goodness brings as much joy to your table as it has to mine.

Recipe Q&A

→ How do you make the avocado sauce creamy without dairy?

Ripe avocados, combined with olive oil and lime juice, create a naturally creamy and smooth sauce without the need for dairy.

→ Can I use other types of pasta for this dish?

Yes, spaghetti or linguine work best, but any long pasta like fettuccine or bucatini can be used to hold the creamy sauce well.

→ How do the cherry tomatoes complement the pasta?

Cherry tomatoes add a burst of sweetness and slight acidity, balancing the richness of the avocado sauce for a fresh flavor profile.

→ What herbs enhance this pasta's flavor?

Fresh cilantro or parsley add a bright, herbaceous note that enhances the lime’s zest and avocado’s creaminess.

→ Is this pasta suitable for a vegan diet?

Yes, by omitting Parmesan cheese or substituting with nutritional yeast, the dish remains fully vegan while retaining richness.