Pin It The first time I made this on a Tuesday evening after work, my roommate actually paused her show to come investigate what smelled so incredible. Now its become our go-to when we need something comforting but dont want to spend hours at the stove.
Ive served this at dinner parties where people literally scraped their plates clean, then awkwardly asked if there was more hiding somewhere. Something about the vibrant green color makes people excited before they even take a bite.
Ingredients
- 350 g macaroni: Short pasta catches the sauce perfectly in those little curves
- 1 tsp salt: Salting the pasta water is non negotiable for flavor
- 2 ripe avocados: They should yield to gentle pressure but not feel mushy
- 40 g fresh basil leaves: Pack them down but dont crush them when measuring
- 2 cloves garlic: Fresh cloves give you that bright punch you cant get from powder
- 60 ml extra virgin olive oil: This carries all the flavors together
- 30 g grated Parmesan: The salty umami that balances the rich avocado
- 2 tbsp lemon juice: Keeps that gorgeous green color bright
- 60 ml milk: Any milk works, even what you have in the fridge
- 1/2 tsp salt: Start here and adjust to your taste
- 1/4 tsp black pepper: Fresh cracked makes all the difference
Instructions
- Get your pasta going:
- Bring a large pot of water to boil, salt it generously, and cook your macaroni until its just tender with a tiny bite in the center
- Blend up the magic sauce:
- Toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor and blitz until it transforms into this impossibly smooth, vibrant green sauce
- Bring it all together:
- Pour that gorgeous sauce over your drained pasta, tossing gently to coat every piece, and add splashes of the pasta water until it reaches that perfect silky consistency
- Make it your own:
- Taste and tweak the seasoning, then pile into bowls and shower with extra Parmesan, fresh basil, and cracked pepper
Pin It My niece who claims to hate anything green tried this at a family gathering and proceeded to eat three servings. Sometimes the best way to get people to try new things is to make it irresistibly creamy and coat it in pasta.
Make It Yours
Ive added sun dried tomatoes when I wanted something tangy, and once stirred in crispy bacon because everything is better with bacon. The sauce is forgiving and plays well with others.
Timing Is Everything
This dish is best enjoyed the moment its made, since avocado sauce will gradually darken over time. Not that it matters, because leftovers rarely survive in my house anyway.
Serve It Up
A simple green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread for sauce mopping is practically mandatory.
- Warm plates make the sauce stay velvety longer
- Extra parmesan at the table is never a bad idea
- A glass of crisp white wine ties everything together
Pin It Theres something almost magical about turning simple ingredients into something that feels this special and comforting.
Recipe FAQs
- → Can I make this dish ahead of time?
For best results, prepare the avocado pesto sauce and pasta separately, then combine just before serving. Avocado naturally darkens over time, so this dish is best enjoyed fresh. However, you can store cooked pasta and sauce separately in airtight containers for up to 2 days.
- → What pasta works best for this dish?
Short pasta like macaroni, penne, or fusilli works wonderfully, as the creamy pesto clings well to these shapes. Feel free to substitute with your favorite short pasta variety, adjusting cooking time according to package directions.
- → How do I prevent the pesto from becoming too thick?
Start by adding milk gradually while blending the pesto sauce. You can also reserve pasta water and add it a splash at a time while tossing to reach your desired consistency. The sauce will continue to coat the pasta beautifully without being too heavy.
- → Is this suitable for a vegan diet?
Yes! Simply replace Parmesan cheese with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. This substitution maintains the creamy texture and savory flavor profile while keeping the dish completely plant-based.
- → What additions would enhance this dish?
Consider adding cherry tomatoes for brightness, toasted pine nuts for crunch, sautéed spinach for earthiness, or sun-dried tomatoes for depth. These additions complement the creamy pesto beautifully and add nutritional variety to your meal.
- → Can I use frozen avocados?
Fresh avocados are recommended for the best texture and flavor. If using frozen, thaw completely and ensure they're ripe before blending. Frozen avocados may have a slightly different texture, so blend thoroughly for a silky consistency.