dileenthompson 
This recipe creates a luxuriously smooth and vibrant sauce by blending ripe avocado with fresh herbs, lemon, and garlic. Tossed with hot spaghetti, it’s a refreshing, dairy-free meal that comes together in minutes.
Yield: 2-3 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 8 oz (225g) spaghetti
- 1 large, ripe avocado, pitted and scooped
- ½ cup fresh basil leaves, packed
- ¼ cup fresh parsley, packed
- 2 tablespoons fresh mint leaves
- 1 small clove garlic, peeled
- 1 large lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ½ cup reserved pasta water
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Make the Avocado Sauce: While the pasta cooks, add the avocado, basil, parsley, mint, garlic, lemon zest, lemon juice, olive oil, salt, and pepper to a blender or food processor. Blend until completely smooth, scraping down the sides as needed.
- Combine Pasta and Sauce: Transfer the hot, drained spaghetti to a large bowl. Immediately add the avocado sauce and toss quickly to coat, preventing the avocado from oxidizing. Add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce reaches a creamy, silky consistency that clings to the pasta.
- Serve Immediately: Divide the pasta among bowls. For the best color and flavor, serve immediately, topped with an extra drizzle of olive oil and a crack of black pepper.
Key Flavors & Notes
- Creamy Avocado: The avocado provides a rich, buttery texture without any dairy, creating a surprisingly decadent sauce.
- Fresh & Herbal: The combination of basil, parsley, and mint creates a complex, garden-fresh flavor profile.
- Tangy Lemon: The lemon juice and zest are crucial, adding brightness that balances the richness of the avocado and enhances the herbs.
- Pro-Tip: This dish does not reheat well and is best eaten immediately. The avocado sauce will oxidize and turn brown over time. To help slow this, ensure the sauce is thoroughly coated on the hot pasta and has a splash of pasta water, which creates a protective layer.
- Variation: For a nuttier flavor, substitute 2 tablespoons of the olive oil with toasted pistachio or walnut oil. For extra protein, top with toasted pine nuts, walnuts, or a sprinkle of red pepper flakes for heat.
