Smashed Avocado Pasta (Printable Version)

Creamy mashed avocado tossed with warm pasta, lime, and chili for a zesty, vibrant dish ready in 20 minutes.

# What You’ll 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

# Method:

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 -
  • It comes together faster than ordering takeout and uses ingredients you probably already have.
  • The creamy texture feels indulgent but comes from whole food with no heavy cream or butter involved.
  • You can tweak the heat and tang to match your mood without following any strict rules.
02 -
  • Reserve that pasta water before you drain because it's the secret to a glossy, clingy sauce that won't feel dry or clumpy.
  • Don't let the pasta sit after mixing or the avocado will start to oxidize and lose its vibrant green color.
  • If your avocados are underripe, this dish won't work because the texture will be grainy and the flavor will be bitter.
03 -
  • Add the pasta to the bowl while it's still steaming hot so the residual heat gently warms the avocado and makes the sauce silkier.
  • Use a microplane to zest the lime directly over the bowl so you catch all the fragrant oils that would otherwise be lost.
  • If the sauce feels too thick, don't be shy with the pasta water because the starch is what makes everything come together into a cohesive dish.
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