Creamy Avocado Pesto Mac

My neighbor handed me three perfectly ripe avocados over the fence one Saturday morning, insisting I had to use them before they turned. I had a box of macaroni in the pantry and a bunch of basil wilting on the windowsill. What started as a refrigerator rescue mission turned into one of the creamiest, brightest pasta dishes I've ever tossed together. The sauce came together in minutes, and the color alone made me smile.

The first time I served this to friends, they kept asking what made the sauce so silky. When I told them it was avocado, not cream, one of them laughed and said she'd been avoiding avocados for years. She went back for seconds. I've made it for picky eaters, tired parents, and even a skeptical teenager who claimed to hate anything green.

Ingredients

• Macaroni or short pasta: I like elbows or shells because they catch the sauce in every curve, but penne or rigatoni work beautifully too.
• Ripe avocados: They should yield gently when you press them, not rock hard or mushy, since they are the entire base of your sauce.
• Fresh basil leaves: This is where the pesto soul comes through, so use the freshest bunch you can find.
• Garlic cloves: Two cloves give a gentle punch, but if you love garlic like I do, add a third.
• Extra virgin olive oil: It adds richness and helps the blender move, so don't skimp on quality here.
• Grated Parmesan cheese: Freshly grated melts into the sauce better than the pre-shredded kind.
• Lemon juice: Brightens everything and keeps the avocado from browning too quickly.
• Milk: Any kind works, I've used oat milk and whole milk with equal success.
• Salt and black pepper: Season generously, avocado needs a little help to shine.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then add your macaroni and cook until it still has a little bite. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.

Blend the pesto:

Toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into a food processor and blitz until completely smooth. If it looks too thick, add a splash more milk and blend again.

Toss it all together:

Return the drained pasta to the pot, pour in the avocado pesto, and toss gently until every piece is coated. Drizzle in the reserved pasta water a little at a time until the sauce clings beautifully without being gloppy.

Taste and serve:

Adjust the salt, pepper, or lemon juice to your liking, then plate it up. Finish with extra Parmesan, a few basil leaves, and a crack of black pepper if you're feeling fancy.

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One evening, my kid declared this her new favorite dinner, and I realized I'd finally found a way to get her to eat something green without a fight. She even asked to help blend the sauce the next time, standing on a stool and pressing the button with both hands. It's become our go to meal when we need something quick, nourishing, and a little bit special.

Making It Your Own

I've stirred in halved cherry tomatoes for bursts of sweetness, tossed in toasted pine nuts for crunch, and folded in handfuls of sautéed spinach when I had extra greens to use up. Sometimes I add a pinch of red pepper flakes if I want a little heat. This recipe is forgiving and welcomes whatever you have on hand.

Storage and Reheating

This dish is best enjoyed fresh, but I've kept leftovers in an airtight container in the fridge for up to two days. The sauce does darken a bit, but a squeeze of fresh lemon juice brightens it back up. I usually eat it cold for lunch, though you can gently reheat it on the stovetop with a splash of milk to loosen it.

Serving Suggestions

I like to serve this with a simple arugula salad dressed in olive oil and lemon, or alongside roasted vegetables if I'm feeding a crowd. A crusty baguette for scooping up extra sauce never hurts either.

• Pair it with a crisp white wine or sparkling water with lemon.
• Top with grilled chicken or shrimp if you want to add protein.
• Serve it in shallow bowls so everyone can see that gorgeous green color.

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This dish reminds me that the best meals don't always come from careful planning, sometimes they come from using what you have and trusting your instincts. I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I make this ahead of time?

Best served fresh since avocado sauce darkens over time. However, you can cook the pasta ahead and store it separately. Prepare the pesto sauce just before serving and combine them together for optimal color and flavor.

→ What pasta shapes work best?

Short pasta like macaroni, penne, or fusilli work wonderfully as they capture the creamy sauce. Use 350g of any pasta you prefer, adjusting cooking time according to package directions.

→ How do I make this vegan?

Substitute Parmesan cheese with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. The avocado pesto sauce remains naturally creamy without any animal products.

→ Why is pasta water important?

Reserved pasta water contains starches that help emulsify the sauce, creating a silky coating on the pasta. Add it gradually to reach your preferred consistency rather than making the sauce too thick.

→ What vegetables can I add?

Cherry tomatoes, roasted pine nuts, sautéed spinach, or sun-dried tomatoes pair beautifully with avocado pesto. Toss them in after combining the pasta with sauce for extra flavor and texture.

→ Is this gluten-free?

Standard pasta contains gluten. Use certified gluten-free pasta to make this dish suitable for gluten-free diets. The cooking time may vary, so follow the package instructions for your chosen pasta.