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10-Minute Creamy Avocado Pasta - Fast, Fresh, and Satisfying

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces spaghetti, linguine, or your favorite shape
  • Avocado: 1 large ripe avocado (or 2 small)
  • Garlic: 1–2 small cloves
  • Lemon: 1 lemon (zest and juice)
  • Olive oil: Extra-virgin, about 2–3 tablespoons
  • Fresh herbs: Handful of basil, parsley, or a mix
  • Parmesan: Optional, for serving (use nutritional yeast for dairy-free)
  • Red pepper flakes: Optional, for heat
  • Salt and black pepper: To taste
  • Pasta water: Reserved from cooking (about 1 cup)
  • Optional add-ins: Cherry tomatoes, baby arugula, peas, cooked shrimp or chicken, toasted pine nuts

Method
 

  1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Scoop out about 1 cup of pasta water before draining.
  2. Prep the sauce base. While the pasta cooks, add avocado flesh, garlic, lemon zest, 2 tablespoons lemon juice, olive oil, a pinch of salt, and black pepper to a blender or food processor.
  3. Blend until creamy. Start blending, adding splashes of warm pasta water until the sauce is smooth and pourable. Aim for a texture like thin Alfredo. Taste and adjust lemon, salt, and pepper.
  4. Add herbs. Toss in basil or parsley and pulse just a few times to keep the sauce bright green and fresh, not overworked.
  5. Toss with pasta. Return drained pasta to the warm pot. Pour in the avocado sauce and toss over low heat for 30–60 seconds, loosening with more pasta water as needed until silky and glossy.
  6. Finish and serve. Add a pinch of red pepper flakes, extra lemon zest, and a shower of Parmesan if using. Fold in any add-ins now—like halved cherry tomatoes or handfuls of arugula—just to warm through. Serve immediately.