Save My neighbor brought over a basket of overripe avocados one afternoon, too many to eat before they turned. I was staring at them when my daughter wandered into the kitchen asking for mac and cheese, and somehow the two requests collided. I tossed basil, garlic, and those soft avocados into the blender with some Parmesan, and what came out was this impossibly green, creamy sauce that clung to every curve of pasta. We ate it straight from the pot, standing at the counter, and she asked for it again the next day.
I made this for a potluck once, nervous that the bright green color would scare people off. Instead, it was the first dish to disappear, and three people asked for the recipe before dessert was even served. One friend admitted she thought it was going to taste like baby food but couldnt stop going back for more. That was the night I learned that sometimes the weirdest looking dishes earn the most trust.
Ingredients
- Macaroni or short pasta: I prefer shells or cavatappi because the sauce gets trapped in all the curves, but any short pasta works beautifully here.
- Ripe avocados: They should yield gently when pressed, soft but not mushy, since underripe ones wont blend smoothly and the sauce will taste grassy.
- Fresh basil leaves: This is where the pesto soul of the dish lives, so use the freshest basil you can find and resist the urge to swap in dried.
- Garlic: Two cloves give a gentle bite, but if you love garlic as much as I do, add a third and dont apologize for it.
- Extra virgin olive oil: A fruity, quality oil makes a difference since it blends right into the sauce and you can taste it in every bite.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty depth that pre-shredded versions just cant match.
- Lemon juice: This keeps the avocado from browning too quickly and brightens up all the rich, creamy flavors.
- Milk: Just enough to thin the sauce so it coats the pasta instead of clumping, dairy or plant milk both work perfectly.
- Salt and black pepper: Season generously, tasting as you go, because avocado needs a confident hand with seasoning to really shine.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it until it tastes like the sea, and bring it to a rolling boil before adding your pasta. Cook it just until al dente, with a little bite left in the center, and save half a cup of that starchy pasta water before you drain.
- Blend the avocado pesto:
- While the pasta bubbles away, throw the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a blender or food processor. Blend until the mixture is silky and smooth, scraping down the sides if needed, and add a splash more milk if it looks too thick.
- Toss it all together:
- Put the drained pasta back in the pot and pour that vibrant green sauce over top, tossing gently so every piece gets coated. Drizzle in the reserved pasta water a little at a time until the sauce loosens and clings to the noodles like a glossy hug.
- Finish and serve:
- Taste and add more salt, pepper, or lemon juice if it needs it, then serve immediately while its warm and creamy. Top with extra Parmesan, torn basil leaves, and cracked black pepper if youre feeling fancy.
Save The first time my son tried this, he looked at me suspiciously and said it looked like swamp pasta. I told him swamps were actually very important ecosystems, and he rolled his eyes but took a bite anyway. He finished his entire bowl without another word, and now he requests swamp pasta at least once a week. Sometimes the best recipes earn the strangest nicknames.
Making It Your Own
I love adding halved cherry tomatoes for a pop of sweetness and color, or tossing in a handful of baby spinach right at the end so it wilts into the warm pasta. Toasted pine nuts or walnuts scattered on top add a lovely crunch, and a pinch of red pepper flakes gives it a gentle kick if youre in the mood. This recipe is forgiving and welcomes whatever vegetables or herbs you have sitting in the fridge.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the sauce will darken a bit no matter what you do. When you reheat it, add a splash of milk or a drizzle of olive oil and stir gently over low heat until its creamy again. I sometimes squeeze fresh lemon juice over the top to wake up the flavors and brighten the color before serving it a second time.
Swaps and Substitutions
If you want to make this vegan, swap the Parmesan for nutritional yeast and use any unsweetened plant milk you like, oat and almond both work beautifully. For a gluten free version, just use your favorite gluten free pasta and keep everything else the same. You can also use Greek yogurt in place of some of the milk for extra tang and protein, though it will make the sauce a bit thicker.
- Try arugula or spinach if you dont have basil, the flavor will be more peppery but still delicious.
- Cashew cream can replace the milk for an even richer, dairy free sauce.
- Use lime juice instead of lemon for a slightly tropical twist that pairs well with cilantro.
Save This dish has become my go to when I need something quick, comforting, and just a little bit special without any fuss. It reminds me that the best meals dont always come from long ingredient lists, sometimes they come from using what you have and trusting your instincts in the kitchen.
Recipe FAQ
- → Can I make this ahead of time?
Best served fresh, as avocado sauce may darken over time due to oxidation. However, you can prepare components separately—cook pasta ahead and store the pesto in an airtight container with plastic wrap pressed directly on the surface to minimize air exposure. Combine just before serving.
- → What if my sauce is too thick?
Add reserved pasta water one tablespoon at a time until you reach desired consistency. The starchy water helps emulsify the sauce and creates a silky coating. You can also add a splash of milk for creaminess.
- → How do I make this vegan?
Substitute Parmesan with nutritional yeast for a savory umami flavor and use unsweetened plant-based milk like almond or oat milk. The texture and creaminess remain intact while accommodating dairy-free needs.
- → Can I use different pasta shapes?
Absolutely! Any short pasta shape works—penne, fusilli, or farfalle all hold the pesto sauce beautifully. Just adjust cooking time according to package instructions to achieve al dente texture.
- → What vegetables pair well with this dish?
Cherry tomatoes, roasted pine nuts, and sautéed spinach are excellent additions. Toss them in after combining pasta with sauce. Sun-dried tomatoes, blanched broccoli, or crispy bacon bits also complement the fresh basil-avocado profile nicely.
- → How do I prevent the avocado from browning?
Add lemon juice immediately to the avocado once peeled and pitted—the acid slows oxidation significantly. If making sauce ahead, place plastic wrap directly on the sauce surface to minimize air contact and store in the refrigerator.