Save My roommate walked in just as I was scraping the last of the pesto from the blender, and the look on her face said everything. That bright green sauce clinging to pasta didn't look like any mac and cheese she'd ever seen. But one forkful later, she was quiet, then asked if I could make it again tomorrow. That's how this dish wormed its way into our weekly rotation.
I first made this on a Tuesday night when I had three avocados about to turn and a bunch of basil wilting in the crisper. I wasn't trying to innovate, just salvage groceries. The blender whirred, the pasta bubbled, and suddenly I had something that tasted intentional. My partner came home to a bowl of green noodles and skepticism, but by the second bite he was asking what I did differently.
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Ingredients
- Macaroni or short pasta: Use whatever shape makes you happy, shells and penne both grab the sauce beautifully.
- Ripe avocados: They should yield to gentle pressure, if they're rock hard this won't work and if they're brown inside just start over.
- Fresh basil leaves: Don't skip this, dried basil tastes like dust compared to the bright herby punch of fresh.
- Garlic: Two cloves is mild, add three if you want it to announce itself.
- Extra virgin olive oil: The fruity kind makes a difference here, it's not just fat it's flavor.
- Parmesan cheese: Freshly grated melts into the sauce, the pre-shredded stuff clumps and tastes like cardboard.
- Lemon juice: This keeps the avocado from browning and adds a little zing that balances the richness.
- Milk: Any kind works, I've used oat milk, whole milk, even a splash of half and half when I was feeling indulgent.
- Salt and black pepper: Taste as you go, pasta needs more salt than you think.
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Instructions
- Boil the pasta:
- Get your water really salty, like the ocean, then cook the macaroni until it still has a little bite. Scoop out half a cup of that starchy water before you drain, it's your secret weapon for a silky sauce.
- Blend the pesto:
- Toss everything into the blender and let it rip until it's smooth and looks like something between guacamole and pesto. If it's too thick, add milk a splash at a time until it moves like cream.
- Toss it together:
- Pour that green sauce over the hot drained pasta and stir gently so every piece gets coated. Drizzle in the reserved pasta water bit by bit if it looks tight, the sauce should cling but not clump.
- Taste and serve:
- Add more salt, pepper, or lemon juice if it needs it, then pile it into bowls while it's still steaming. Scatter some extra Parmesan and basil on top if you're feeling fancy.
Save The first time I served this to friends, someone asked if it was healthy. I shrugged and said it had avocado and basil, so probably. That seemed to satisfy everyone, and they went back for seconds. It's one of those dishes that feels virtuous and indulgent at the same time, which is exactly the kind of lie I like to tell myself at dinner.
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How to Make It Vegan
Swap the Parmesan for nutritional yeast, about three tablespoons should do it, and use any unsweetened plant milk you have around. The texture stays creamy and the flavor shifts just slightly nuttier. I've made it this way for my vegan cousin and she cleaned her bowl without knowing it wasn't the original version.
What to Add for Extra Flavor
Halved cherry tomatoes stirred in at the end add little bursts of sweetness that cut through the richness. Toasted pine nuts give it crunch and a faint buttery taste, and if you have spinach wilting in the fridge, toss a handful into the hot pasta before adding the sauce. It wilts in seconds and no one will complain about eating greens when they taste like this.
Storing and Reheating
This doesn't keep as well as tomato-based pasta, but it's not hopeless. Pack leftovers into an airtight container as soon as they cool and stash them in the fridge. Reheat gently on the stove with a splash of milk or pasta water to bring the sauce back to life. The color will darken a bit, but the flavor holds up for a day or two.
- Don't leave it sitting out, avocado browns fast and the sauce will look sad.
- Reheat in small batches so you don't overcook the pasta into mush.
- A squeeze of fresh lemon juice before serving perks up any dullness from the fridge.
Save This recipe taught me that sometimes the best dishes come from cleaning out the fridge before grocery day. It's quick, forgiving, and makes people happy, which is really all you need from a weeknight dinner.
Recipe FAQ
- → Can I make this dish vegan?
Yes, easily adapt this dish by substituting Parmesan with nutritional yeast and using unsweetened plant-based milk instead of dairy milk. The avocado pesto remains completely vegan-friendly with these simple swaps.
- → How do I prevent the avocado from browning?
Fresh avocado sauce is best enjoyed immediately after preparation. The lemon juice in the pesto helps slow oxidation, but for best results, blend just before serving. This dish doesn't store well due to avocado discoloration.
- → What if my sauce is too thick?
Use the reserved pasta water to achieve your desired consistency. Add it gradually while tossing the pasta, a splash at a time, until the sauce reaches a silky coating consistency.
- → Is this gluten-free?
Regular pasta contains gluten. Substitute certified gluten-free pasta to make this dish suitable for those with gluten sensitivities. The pesto sauce itself is naturally gluten-free.
- → What are good additions to this dish?
Enhance with roasted pine nuts for crunch, cherry tomatoes for brightness, sautéed spinach for earthiness, or crispy bacon for richness. Fresh basil garnish and cracked pepper add final touches.
- → Can I prepare the pesto ahead of time?
While possible, prepare the avocado pesto as close to serving time as possible. Avocado oxidizes quickly, so blending fresh just before tossing with pasta ensures the best color and flavor.
