Creamy Avocado Pasta with Lemon Zest
Creamy Avocado Pasta with Lemon Zest
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Creamy Avocado Sauce
- 3 ripe avocados, large, pitted and scooped
- 1 lemon, large, juiced and zested
- 2 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pasta water, reserved from cooking pasta
For Serving (Optional)
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes.
⏱️ 10 min•🌡️ 212
- 2
Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
⏱️ 1 min
- 3
While the pasta is cooking, prepare the avocado sauce. In a food processor or high-speed blender, combine the scooped avocado flesh, lemon juice, lemon zest, peeled garlic cloves, extra virgin olive oil, fresh basil leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 4
Blend the ingredients until the sauce is completely smooth and creamy. If the sauce appears too thick, add 1/4 cup of the reserved pasta water and blend again. Continue adding more pasta water, one tablespoon at a time, until your desired creamy consistency is achieved.
⏱️ 3 min
- 5
Drain the cooked linguine thoroughly. Immediately transfer the hot pasta to the food processor with the avocado sauce, or pour the sauce directly into the pasta pot. Toss the pasta vigorously with the sauce until every strand is evenly coated.
⏱️ 2 min
- 6
Serve the creamy avocado pasta immediately. Garnish each serving with halved cherry tomatoes, a sprinkle of red pepper flakes, and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Avocado Pasta with Lemon Zest
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Creamy Avocado Sauce
- 3 ripe avocados, large, pitted and scooped
- 1 lemon, large, juiced and zested
- 2 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pasta water, reserved from cooking pasta
For Serving (Optional)
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes.
⏱️ 10 min•🌡️ 212 - 2
Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
⏱️ 1 min - 3
While the pasta is cooking, prepare the avocado sauce. In a food processor or high-speed blender, combine the scooped avocado flesh, lemon juice, lemon zest, peeled garlic cloves, extra virgin olive oil, fresh basil leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 4
Blend the ingredients until the sauce is completely smooth and creamy. If the sauce appears too thick, add 1/4 cup of the reserved pasta water and blend again. Continue adding more pasta water, one tablespoon at a time, until your desired creamy consistency is achieved.
⏱️ 3 min - 5
Drain the cooked linguine thoroughly. Immediately transfer the hot pasta to the food processor with the avocado sauce, or pour the sauce directly into the pasta pot. Toss the pasta vigorously with the sauce until every strand is evenly coated.
⏱️ 2 min - 6
Serve the creamy avocado pasta immediately. Garnish each serving with halved cherry tomatoes, a sprinkle of red pepper flakes, and grated Parmesan cheese, if desired.
⏱️ 1 min