Smashed Avocado Pasta (Printable)

A creamy, vibrant pasta dish featuring mashed avocado, fresh lime, and chili for a zesty, satisfying meal.

# What You Need:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 tablespoon salt (for pasta water)

→ Avocado Mixture

03 - 2 ripe avocados
04 - 1 lime, juiced and zested
05 - 1 tablespoon extra-virgin olive oil
06 - 1 garlic clove, finely minced
07 - 1/4 teaspoon chili flakes (plus more for garnish)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or cilantro leaves (optional)
10 - Grated Parmesan or vegan alternative (optional)
11 - Additional lime wedges

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
02 - While the pasta cooks, halve and pit the avocados. Scoop the flesh into a large bowl and mash until mostly smooth.
03 - Add lime juice and zest, olive oil, minced garlic, chili flakes, salt, and pepper to the mashed avocado. Mix well to combine.
04 - Add the drained pasta to the avocado mixture while still warm. Toss to coat, adding reserved pasta water a little at a time until a creamy sauce forms.
05 - Taste and adjust seasoning if needed. Serve immediately, topped with fresh herbs, extra chili flakes, Parmesan, and lime wedges.

# Expert Hints:

01 -
  • Ready in 20 minutes but tastes like you spent an hour in the kitchen.
  • The lime and chili make each bite sing instead of feeling heavy.
  • Works for vegetarians, vegans, and anyone who craves something green and nourishing.
02 -
  • Avocado oxidizes and browns quickly once exposed to air, so don't mash it until the pasta water is already boiling and you're minutes away from tossing.
  • The reserved pasta water is non-negotiable for achieving sauce texture; without it you'll have gluey avocado coating dry noodles instead of creamy suspension.
03 -
  • Save extra pasta water in a small jar in your freezer for future pasta dishes where you need starchy liquid to build sauce; it becomes your secret weapon for making vegetable-based pastas creamy without cream.
  • If you're feeding multiple people, make individual portions so each plate gets fresh avocado at its peak rather than waiting while other servings sit and oxidize on the stovetop.
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