Pin it The first time I made this, my roommate walked into the kitchen and immediately asked what smelled like an Italian bistro had collided with a smoothie shop. I was skeptical too—avocado in pasta sounded like something wellness influencers invented to ruin comfort food. But one bite changed everything. The sauce coats every curve of macaroni in this impossibly creamy, verdant blanket that feels luxurious while somehow being full of good things. Now it's the recipe I make when I want something that looks impressive but secretly takes almost no effort.
Last summer, I made a huge batch for a backyard potluck when it was too hot to even think about turning on the oven for proper mac and cheese. My friend's daughter, who normally survives on a diet of approximately three foods, went back for thirds and then asked her mom if they could have 'the green pasta' every week. Watching something so simple become the dish that finally got a picky eater excited about vegetables felt like a tiny victory.
Ingredients
- 350 g macaroni or short pasta: The curves and ridges are perfect for catching every bit of that silky sauce, though whatever shape you have in your pantry will work
- 2 ripe avocados: Give them a gentle squeeze—they should yield slightly but still feel firm, not mushy
- 40 g fresh basil leaves: One cup might look like a lot, but it's the aromatic backbone that makes this sing
- 2 cloves garlic: Fresh cloves give you that bright kick that pre-minced jar garlic never quite achieves
- 60 ml extra virgin olive oil: This carries all the flavors and helps create that velvety texture
- 30 g grated Parmesan cheese: Adds that savory depth that keeps this from tasting like glorified guacamole
- 2 tbsp lemon juice: The acid brightens everything and prevents the avocado from browning too quickly
- 60 ml milk: Dairy or plant-based both work to thin the sauce to just the right consistency
- 1/2 tsp salt and 1/4 tsp black pepper: Season generously here—pasta absorbs salt like nobody's business
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a rolling boil and cook your macaroni until it's tender but still has a little bite. Before draining, scoop out about half a cup of the starchy cooking water—that liquid gold is going to help your sauce cling to every piece of pasta.
- Whirl up that gorgeous green sauce:
- While the pasta bubbles away, toss your avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a food processor or blender. Let it run until everything is completely smooth and silky, adding another splash of milk if it seems too thick to pour easily.
- Bring it all together:
- Dump your drained pasta back into the warm pot and pour that vibrant sauce right over it. Toss everything gently until each piece is coated in green goodness, then add your reserved pasta water a little at a time until the sauce is glossy and loose enough to coat everything beautifully.
- Taste and serve immediately:
- Sample a bite and adjust the seasoning if it needs anything, then heap into bowls and shower with extra Parmesan, fresh basil, and cracked pepper while the pasta is still steaming hot.
Pin it My partner accidentally used cilantro instead of basil once when cooking in bad light, and while it definitely changed the flavor profile, it was still completely delicious. Sometimes the best discoveries happen in the kitchen when you're too tired to care about perfection and just hungry for something good.
Making It Your Own
Cherry tomatoes burst like little jewels when you toss them in hot pasta, adding brightness and acidity that cuts through all that creaminess. Roasted pine nuts bring a buttery crunch that takes this from weeknight dinner to something you'd serve at a dinner party, especially if you're trying to impress plant-based eaters.
Easy Vegan Swaps
Nutritional yeast replaces the salty umami of Parmesan beautifully, and any unsweetened plant milk will keep that sauce just as silky. I've made this with almond, oat, and soy milk, and honestly, I couldn't tell the difference once all the other flavors came together.
Get Ahead Tips
You can prep all your sauce ingredients in advance and keep them in separate containers in the fridge. When dinner time rolls around, just blend and toss with hot pasta. The sauce actually comes out smoother if your avocados are straight from the fridge instead of room temperature.
- Chop your garlic and measure your lemon juice while the water heats up
- Wash and dry your basil leaves thoroughly so you don't end up with watery sauce
- Set out your blender or food processor before you start cooking
Pin it There's something deeply satisfying about eating a bowl of pasta that feels indulgent while actually being full of good-for-you ingredients. This is the kind of recipe that reminds you that healthy food doesn't have to be boring.
Recipe Questions & Answers
- → Can I make the avocado pesto ahead of time?
Avocado pesto is best prepared just before serving to prevent browning. However, you can prepare ingredients in advance and blend them together when ready to cook. To store, press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
- → What type of pasta works best?
Macaroni or any short, tube-shaped pasta works beautifully as it catches and holds the creamy sauce. Penne, farfalle, or fusilli are excellent alternatives. For gluten-free diets, use certified gluten-free pasta with the same cooking method.
- → How do I adjust the sauce consistency?
Use the reserved pasta water to reach your desired thickness. Start with a small splash and add more gradually while tossing. The starchy water emulsifies the sauce and helps it coat the pasta evenly.
- → What can I add for extra texture and flavor?
Roasted pine nuts, cherry tomatoes, sautéed spinach, or red pepper flakes enhance the dish beautifully. A handful of toasted breadcrumbs adds crunch, while sun-dried tomatoes provide concentrated flavor.
- → Is this suitable for a vegan diet?
Yes! Substitute Parmesan with nutritional yeast and use unsweetened plant-based milk like oat or almond milk. The result is equally creamy and delicious while remaining completely plant-based.
- → How many servings does this make?
This dish yields 4 generous servings as a main course. Each serving contains approximately 490 calories with balanced macronutrients including 24g fat, 56g carbohydrates, and 13g protein.