Vegan Creamy Avocado Lime Pasta (Print Version)

Silky avocado-lime sauce coats pasta with cherry tomatoes for a quick, fresh meal.

# Ingredient List:

→ Pasta

01 - 12.3 oz dried spaghetti or linguine
02 - Salt for pasta water

→ Creamy Avocado Lime Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 large lime, juiced (approximately 2-3 tablespoons)
05 - 2 cloves garlic, peeled
06 - 3 tablespoons extra virgin olive oil
07 - 1/3 cup fresh basil leaves
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes, optional

→ Toppings

12 - 8.8 oz cherry tomatoes, halved
13 - 2 tablespoons toasted pine nuts, optional
14 - Fresh basil leaves for garnish

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, combine avocados, lime juice, garlic, olive oil, basil, plant-based milk, salt, pepper, and chili flakes in a food processor or blender. Blend until completely smooth and creamy. If the sauce is too thick, add a bit more milk or reserved pasta water to loosen.
03 - In a large mixing bowl, toss the drained pasta with the avocado-lime sauce until well coated. Add a splash of reserved pasta water as needed to achieve a silky texture.
04 - Gently fold in the halved cherry tomatoes.
05 - Serve immediately, garnished with toasted pine nuts and extra basil leaves.

# Helpful Tips:

01 -
  • It's creamy and luxurious without a drop of dairy, which honestly surprised even me the first time.
  • Ready in twenty minutes, making it perfect for those nights when you're hungry now, not in an hour.
  • Fresh, bright flavors that feel summery no matter what season it is outside your window.
02 -
  • Don't make the sauce more than a few minutes before you need it, or the basil will oxidize and turn dark and bitter—I learned this by making it too early and wondering why it tasted muddy.
  • Reserved pasta water is your secret weapon for achieving that glossy, silky finish; adding it gradually means you won't accidentally oversaturate the sauce.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes—they go from delicious to burnt in roughly three seconds, so stay present and listen for the shift in aroma.
  • If you're serving this to someone skeptical about vegan food, don't announce it until they've tasted it; let the dish speak for itself.
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