Easy Creamy Avocado Pasta with Cherry Tomatoes
A vibrant, velvety pasta dish tossed in a rich avocado and basil sauce that comes together in the time it takes to boil pasta. Fresh cherry tomatoes add a juicy burst of flavor, making this a satisfying vegetarian meal ready in under 20 minutes.
Ingredients
Ingredients
- 8 oz spaghetti or linguine or pasta of choice
- 2 ripe avocados pitted and peeled
- 1 cup fresh basil leaves packed, plus extra for garnish
- 2 cloves garlic minced
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh lemon juice about half a lemon
- 1 cup cherry tomatoes halved
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup pasta water reserved from cooking pasta
Notes
Storage: This dish is best served fresh, as the avocado sauce will oxidize and turn brown over time. If you have leftovers, press plastic wrap directly onto the surface of the pasta in an airtight container and refrigerate for up to 1 day; the flavor will still be great. Make-Ahead: You can make the avocado sauce up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Variations: Add a handful of arugula or spinach for extra greens. For a nutty flavor, stir in 2 tablespoons of toasted pine nuts or walnuts. For a spicy kick, add a pinch of red pepper flakes to the sauce. Serving Suggestions: This pasta pairs beautifully with a simple green salad and some crusty garlic bread.