Ingredients:

  • 12 oz (340 g) dry spaghetti, linguine, or fettuccine (use gluten-free pasta if needed)
  • Salt for pasta water (about 1–2 tbsp / 15–30 g coarse salt per 4–5 L pot)
  • 2 ripe Hass avocados (about 10–12 oz / 300–350 g total flesh)
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice (from ~1 lemon)
  • Zest of 1 lemon (optional)
  • 1–2 garlic cloves, smashed (about 3–6 g) — adjust for your taste
  • 1 cup (25–30 g) fresh basil leaves, packed (or use cilantro)
  • 1/4 cup (60 g) plain Greek yogurt or 2–3 tablespoons (30–45 g) silken tofu or sour cream (optional)
  • 1/2 cup (45–50 g) freshly grated Parmesan or Pecorino Romano (optional)
  • 1/4–1/2 teaspoon fine sea salt (start small, then adjust)
  • Freshly ground black pepper, to taste
  • 1/8–1/4 teaspoon red pepper flakes (optional)
  • 1/2–1 cup (120–240 ml) reserved starchy pasta cooking water (use as needed to loosen sauce)
  • Extra-virgin olive oil, a drizzle (1–2 tsp / 5–10 ml) for finishing
  • 2 tablespoons (10 g) chopped toasted pine nuts or walnuts (optional)
  • Extra grated Parmesan, lemon zest, and a few basil leaves for serving
  • Freshly cracked black pepper and flaky sea salt, to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and salt generously (about 1–2 tbsp coarse salt per 4–5 L).
  2. Add pasta and cook until al dente, following package directions but subtracting 30–60 seconds for a firmer bite.
  3. Before draining, reserve 1/2–1 cup (120–240 ml) of the starchy pasta cooking water, then drain the pasta (do not rinse).
  4. In a blender or food processor, combine avocado flesh, olive oil, lemon juice, lemon zest (if using), smashed garlic, basil, Greek yogurt or silken tofu (if using), grated Parmesan (if using), salt, pepper and red pepper flakes; pulse until smooth and creamy. If the sauce is very thick, add 1–2 tablespoons reserved pasta water and blend again to loosen.
  5. Return the hot drained pasta to the warm pot or a large bowl. Add the avocado sauce and toss with tongs or a spatula, adding reserved pasta water a few tablespoons at a time until the sauce thins and clings to the noodles with a glossy finish.
  6. Taste and adjust seasoning with salt, lemon juice and pepper. If more tang is desired, add a splash more lemon juice and toss again.
  7. Divide among bowls and finish with a drizzle of extra-virgin olive oil, extra grated Parmesan, toasted nuts, lemon zest, basil leaves, flaky sea salt and freshly cracked black pepper. Serve immediately.