Creamy Avocado Pesto Mac

The first time I made this vibrant green pasta sauce, my roommate walked into the kitchen and asked if I was making something for St. Patricks Day. When I told her it was avocado and basil, she looked at me like I had completely lost my mind until she took her first bite. That bowl of pasta disappeared faster than anything I've ever made, and now it's become our go-to when we want something that feels indulgent but still leaves us feeling good.

Last summer, I made a huge batch of this for my cousins birthday picnic. Everyone was expecting the usual potato salad and sandwiches, so when I brought out this gorgeous green pasta, it was the first dish to vanish completely. My aunt actually called me the next day demanding the recipe because she couldn't stop thinking about that silky sauce and how something so creamy could taste so fresh and light at the same time.

Ingredients

• 350 g (12 oz) macaroni or short pasta: I've found that the little curves in macaroni catch the sauce perfectly, but any short pasta with some texture will work beautifully
• 1 tsp salt for pasta water: This is your only chance to season the pasta itself, so don't be shy with the salt
• 2 ripe avocados: Look for ones that yield slightly to gentle pressure but aren't mushy or they'll make the sauce taste sad and tired
• 40 g (1 cup) fresh basil leaves: The aromatic freshness here is non-negotiable, and don't even think about dried basil
• 2 cloves garlic: Fresh garlic gives you that bright kick that roasted garlic just can't provide in this context
• 60 ml (1/4 cup) extra virgin olive oil: This is what brings that luxurious mouthfeel and helps carry all the flavors
• 30 g (1/4 cup) grated Parmesan cheese: The salty, nutty depth here balances the creamy avocado perfectly
• 2 tbsp lemon juice: This bright acidity is what keeps the sauce from feeling too heavy and prevents that weird brown oxidation
• 60 ml (1/4 cup) milk: Just enough to help everything blend into that perfectly silky consistency
• 1/2 tsp salt and 1/4 tsp black pepper: Seasoning is everything here, so taste as you go and trust your palate

Instructions

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Get your pasta water going first:

Bring a large pot of water to a rolling boil, add that generous teaspoon of salt, and cook your macaroni until it's perfectly al dente. Before you drain, make sure to rescue about 1/2 cup of that starchy pasta water it's liquid gold for helping your sauce cling to every curve of pasta.

Whirl up that gorgeous green sauce:

Toss your avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor or blender. Let it run until everything is completely smooth and creamy, giving it a little more milk if it needs help reaching that pourable consistency.

Bring it all together:

Pour your drained pasta back into the warm pot and add that vibrant sauce right on top. Gently toss everything together, adding your reserved pasta water a splash at a time until the sauce coats each piece perfectly in a glossy, creamy embrace.

Make it your own before serving:

Taste the pasta and adjust the seasoning if it needs anything, then serve it up while it's still warm with some extra Parmesan, fresh basil leaves, and a generous crack of black pepper on top.

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After making this for my friend who swears she hates avocados, she texted me at 11 PM that same night to say she'd just finished the leftovers standing in her kitchen. There's something about the way the creamy sauce coats the pasta that makes people completely forget they're eating something so nutritious, and that's the kind of magic I love finding in the kitchen.

Making It Vegan

I've made this for vegan friends using nutritional yeast instead of Parmesan, and honestly, the umami flavor works just as beautifully. The cheesy, nutty notes still come through, and plant-based milk creates the same silky texture without anyone missing the dairy version one bit.

Boosting The Texture

Sometimes I'll throw in some halved cherry tomatoes or toasted pine nuts right at the end for little bursts of sweetness and crunch. A handful of fresh baby spinach tossed in with the hot pasta wilts just enough to add another layer without overpowering that gorgeous basil flavor.

Timing Is Everything

The trick to this recipe is having your sauce ready to go the moment your pasta hits colander territory. That way, when you return the hot pasta to the pot, the residual heat helps everything meld together perfectly without needing to recook the sauce. Keep your ingredients measured and your blender ready before you even drop the pasta into the water.

• Have your garnish ingredients prepped before you start cooking
• Warm your serving bowls in the oven if you want that restaurant-style touch
• Set the table while the pasta cooks so you can serve it immediately

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This is the kind of recipe that makes you feel like you've pulled off something impressive while actually having dinner ready in under 30 minutes. That vibrant green sauce against the pasta always makes people smile before they even take their first bite.

Frequently Asked Questions

→ Can I make this ahead of time?

This dish is best enjoyed immediately after preparation, as avocado sauce may darken over time. However, you can cook the pasta ahead and prepare the pesto separately, then combine just before serving. Store components in airtight containers for up to 24 hours.

→ What can I use instead of basil?

Arugula, spinach, or parsley work wonderfully as basil alternatives. You can also try cilantro for a different flavor profile. Adjust quantities based on the herb's intensity and your taste preference.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water while draining and add it gradually to achieve your desired consistency. Start with a quarter cup and increase as needed. The starch in pasta water helps the sauce cling better to the noodles.

→ Is this suitable for vegans?

Yes! Substitute Parmesan with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. This creates an equally delicious and fully plant-based version without compromising flavor.

→ What pasta shapes work best?

Any short pasta works well—macaroni, penne, fusilli, or shells are ideal as the pesto sauce coats them evenly. Long pasta like spaghetti makes it harder for the creamy sauce to cling properly.

→ Can I freeze leftovers?

Freezing isn't recommended due to avocado's texture changes when thawed. Consume within 24 hours for best quality. You can freeze the components separately and assemble fresh for optimal results.