Vegan Creamy Avocado Lime Pasta (Printable View)

Silky avocado-lime sauce coats tender pasta with fresh cherry tomatoes for a quick, satisfying meal.

# Ingredient List:

→ 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

# How to Make:

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 thoroughly.
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 additional 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 evenly coated. Add reserved pasta water as needed to achieve a silky texture.
04 - Gently fold in the halved cherry tomatoes, being careful not to crush them.
05 - Serve immediately, garnished with toasted pine nuts and fresh basil leaves.

# Expert Tips:

01 -
  • The sauce tastes indulgent and creamy but contains zero dairy, just pure avocado doing its magic.
  • It comes together in twenty minutes, making it a weeknight dinner that feels like you actually tried.
  • The bright lime and basil keep you coming back for another bite instead of feeling stuck in a food coma.
02 -
  • The avocado must be perfectly ripe—slightly under-ripe and your sauce turns grainy, over-ripe and it tastes mushy despite your best blending efforts.
  • Reserve pasta water before you drain because that starchy liquid is what keeps the sauce from separating and clinging instead of sliding to the bottom of the bowl.
03 -
  • Serve this immediately after plating because avocado sauce begins to separate and oxidize the moment it sits; the first two minutes are when it's at its absolute best.
  • If you're making this for guests and worried about timing, you can blend the sauce up to an hour ahead and keep it in the fridge, but assemble the final dish only moments before eating.
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