Vegan Avocado Lime Pasta (Print Version)

Silky avocado-lime sauce tossed with pasta and cherry tomatoes, perfect for a fresh, flavorful dish.

# What You’ll Need:

→ Pasta

01 - 12.3 oz 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 2-3 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 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish

# Step-by-Step:

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

# Expert Tips:

01 -
  • It tastes indulgent and buttery without a trace of cream or cheese, which still surprises people who taste it.
  • You can make it on the busiest weeknight and actually feel proud of what you're serving.
  • The lime keeps everything bright and clean-tasting, never heavy or cloying.
02 -
  • Don't make the sauce too far ahead because avocado oxidizes quickly and will turn gray—blending it within five minutes of eating is the sweet spot.
  • The reserved pasta water is non-negotiable because the starch in it creates the creamy texture you're after, not just thinning the avocado.
03 -
  • Chilling your avocados for an hour before blending keeps the sauce from oxidizing as quickly and gives it a slightly better texture.
  • Toss the pasta in the sauce while it's still hot so the warmth helps it coat evenly, but don't let it sit too long afterward or it can become heavy.
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