Rigatoni with creamy green pesto sauce, cherry tomatoes, and basil in a ceramic bowl on a sunlit blue and white tiled table with a lemon wedge and wooden utensils.
easy

Avocado Cream

A vibrant, buttery sauce made from ripe avocados and fresh lemon, offering a rich and creamy texture without the use of dairy.

(0)
10m prep + 10m cook
4 servings
United States, California

What You'll Need

  • 250g spaghetti
  • 2 cloves garlic
  • 20g basil leaf
  • 60ml extra virgin olive oil
  • 2 garlic clove
  • 125ml pasta water
  • 2 tbsp lemon juice
  • 0.5 cup fresh basil
  • 1 tsp salt
  • 0.25 tsp red pepper flakes(optional)
  • 2 large avocado
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Let's Get Cooking

  1. 1

    Cook your chosen pasta in a large pot of boiling salted water until it reaches an al dente texture.

    ~10m

    Save the pasta water right before draining; the starch is essential for the sauce consistency.

  2. 2

    Scoop the flesh of the ripe avocados into a food processor or high-speed blender.

    ~2m

    Ensure the avocados are soft to the touch for the smoothest possible sauce.

  3. 3

    Add the garlic cloves, lemon juice, olive oil, and fresh basil to the processor with the avocado.

    ~1m

    Adding lemon juice early prevents the avocado from browning.

  4. 4

    Blend the mixture on high until it is completely smooth and takes on a vibrant green color.

    ~2m

    If the mixture is too thick to blend, add a tablespoon of room temperature water.

  5. 5

    Transfer the cooked pasta to a large mixing bowl and pour the avocado cream over the top.

    ~1m

    Do not heat the sauce in a pan, as high heat can make the avocado taste bitter.

  6. 6

    Gradually whisk in the reserved pasta water while tossing the noodles until the sauce reaches a silky, coating consistency.

    ~2m

    The heat from the pasta will be enough to warm the sauce.

  7. 7

    Season with salt, black pepper, and red pepper flakes to taste, then serve immediately.

    ~1m

    Garnish with extra basil or a squeeze of fresh lemon for more brightness.

Goes Great With

Spaghetti

perfect

Long strands provide a large surface area for the thick, buttery avocado cream to cling to.

Rigatoni

great

Thick walls hold the plush avocado layer well, creating a hearty feel that balances the light freshness of the sauce.

Penne

perfect

The ridges and hollow tubes scoop up the glossy sauce, ensuring plenty of green cream inside every bite.

Fusilli

great

The tight spirals are excellent for capturing the dense, velvety texture of the blended sauce.

The Story Behind the Sauce

Avocado cream is a modern culinary creation that has gained popularity as a quick, plant-based alternative to traditional dairy-heavy sauces. Unlike historical Italian regional sauces, this preparation relies on the natural fats of the avocado fruit to create a thick, coating consistency that clings well to various pasta shapes. The flavor profile is defined by the mild nuttiness of avocado, sharpened by fresh citrus and aromatic garlic. Because avocado oxidizes quickly when exposed to air, the sauce is typically prepared fresh and served immediately. It represents a contemporary fusion of wholesome ingredients and simple technique, making it a favorite for those seeking a lighter yet satisfying meal.