Pin it The first time I made this on a Tuesday evening, my roommate walked in mid-blend and asked if I'd accidentally bought guacamole. One taste later, she was hovering over the pot with a fork. That vibrant green sauce clings to every curve of macaroni like it belongs there, turning weeknight pasta into something that feels both indulgent and oddly refreshing.
Last summer I served this at a backyard dinner, and my friend who claims to hate anything green in her pasta went back for thirds. There's something about the brightness of fresh basil hitting that rich avocado cream that makes people forget they're eating something that's secretly good for them.
Ingredients
- 350 g (12 oz) macaroni or short pasta: The little curves and tubes catch the creamy sauce perfectly, though any pasta shape works if that's what you have
- 1 tsp salt: For the pasta water, because seasoning the water is the only way to flavor the pasta itself
- 2 ripe avocados, peeled and pitted: They should yield slightly to gentle pressure, and give you that incredible creamy base without any dairy
- 40 g (1 cup, loosely packed) fresh basil leaves: Fresh is non-negotiable here, dried basil would completely miss the point of that bright, peppery kick
- 2 cloves garlic: Raw garlic blends into something milder and sweeter, so don't be shy with it
- 60 ml (1/4 cup) extra virgin olive oil: This helps everything emulsify into that silky smooth consistency you're after
- 30 g (1/4 cup) grated Parmesan cheese: Adds that salty, umami depth that makes the sauce taste properly rich and satisfying
- 2 tbsp lemon juice: The acid does double duty keeping the avocado bright and cutting through all that creaminess
- 60 ml (1/4 cup) milk: Dairy or unsweetened plant milk both work to thin the sauce to just the right coating consistency
- 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust, because the avocados need enough seasoning to really sing
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook your macaroni until it's just tender with a tiny bite in the center. Before draining, scoop out about half a cup of that starchy pasta water, then drain the rest.
- Blend up the magic sauce:
- Toss your avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a food processor or blender. Run it until everything transforms into this ridiculously smooth, vibrant green cream, adding a splash more milk if it seems too thick.
- Bring it all together:
- Dump that drained pasta right back into its warm pot and pour the gorgeous green sauce over the top. Fold everything together gently, adding splashes of your reserved pasta water until the sauce clings to each piece just the way you like it.
- Make it your own:
- Taste a strand of pasta and tweak the seasoning if it needs anything, then heap into bowls and shower with extra Parmesan, fresh basil, and cracked black pepper if you're feeling fancy.
Pin it This pasta became my go-to for friends who just had babies, because it reheats beautifully and feels like a hug in a bowl. Something about that combination of creamy and fresh makes it comfort food that doesn't leave you feeling heavy.
Making It Your Own
I've thrown handfuls of baby spinach into the blender for extra nutrition, and honestly, nobody noticed the difference. The pesto base is incredibly forgiving that way, letting you sneak in whatever greens or herbs you have languishing in the crisper drawer.
The Vegan Switch
Nutritional yeast totally works instead of Parmesan, giving you that same savory depth with a slightly nuttier vibe. My vegan sister actually prefers it that way now, claiming the flavor is somehow brighter.
What To Serve Alongside
A simple green salad with an acidic vinaigrette cuts through the richness perfectly, or you could go the comfort route with some roasted cherry tomatoes. During summer, I love it with grilled corn on the side, something about the sweetness playing off that basil.
- Roasted pine nuts would add the most incredible crunch on top
- Cherry tomatoes halfold and scattered throughout bring little bursts of brightness
- A handful of arugula tossed in at the very end wilts just enough to feel intentional
Pin it This is the kind of recipe that turns a random Tuesday into something worth remembering, without requiring anything more than what's probably already in your kitchen.
Recipe FAQs
- → Can I prepare the avocado pesto sauce ahead of time?
It's best to make the sauce just before serving, as avocado darkens when exposed to air. However, you can prep all ingredients and blend them fresh when ready. Store any leftovers in an airtight container with plastic wrap pressed directly on the surface to minimize oxidation.
- → What pasta works best for this dish?
Short pasta shapes like macaroni, fusilli, or penne work beautifully as they hold the creamy sauce well. Choose quality pasta for better texture and use gluten-free certified varieties if needed.
- → How do I achieve the perfect sauce consistency?
Start with the given milk amount, then gradually add reserved pasta water until the sauce reaches a silky, coating consistency. The starch in pasta water helps the sauce cling to noodles better than milk alone.
- → Is this suitable for a dairy-free diet?
Yes! Substitute Parmesan with nutritional yeast for a savory umami flavor and use unsweetened plant milk instead of dairy milk. The avocado base makes it naturally creamy without dairy products.
- → What vegetables pair well with this pasta?
Cherry tomatoes, roasted pine nuts, sautéed spinach, and sun-dried tomatoes all complement the fresh basil pesto beautifully. Add them after tossing with sauce for best results.
- → Can I use frozen avocados?
Fresh ripe avocados are ideal for texture and flavor. While frozen avocados work in pinch, they tend to be slightly mushier and may affect the final consistency of your sauce.