Avocado Pasta Spaghetti
A quick, creamy avocado pasta that delivers rich, restaurant-style flavor in under 20 minutes. This pasta combines ripe avocados, garlic, chilli flakes, green chilli, mustard, and lemon juice to create a silky sauce that coats every strand of spaghetti.
Equipment
- 1 Pot
- 1 Blender or Mixer
- 1 Pan or Skillet
- 1 Knife and Chopping Board
- 1 Pasta Strainer
Ingredients
- 100 g spaghetti or pasta of choice
- Salt to taste
- 1 ripe avocados
- 4 –5 garlic cloves
- ½ teaspoon chilli flakes
- ½ teaspoon black pepper or to taste
- 1 green chilli
- 1 teaspoon American mustard
- 1 –2 tablespoons lemon juice
- ¼ cup water plus reserved pasta water as needed
- ½ – 1 tablespoon olive oil
- Fresh basil optional, for garnish
- Extra chilli flakes optional garnish
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until about 80% done. Reserve some pasta water, then drain.
- Add avocado flesh, garlic cloves, chilli flakes, black pepper, green chilli, American mustard, lemon juice, salt, and a little water to a mixer. Blend into a smooth paste.
- Heat olive oil in a large pan. Add the avocado paste and cook for 4–5 minutes, stirring occasionally.
- Add the partially cooked pasta to the pan. Toss well to coat with the sauce.
- Add reserved pasta water as needed and cook for another 3–4 minutes until the pasta is fully cooked and coated well.
- Serve immediately with fresh basil or extra chilli flakes on top.
Notes
- Use fully ripe avocados for the creamiest sauce.
- Pasta water helps create a silky sauce that clings to the pasta.
- If you prefer a milder dish, reduce or remove the green chilli.
- Lemon juice not only brightens the flavor but also helps prevent the avocado from browning.