3-Ingredient Easy Recipes

At a Glance

Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2-3 | Difficulty: Easy

Introduction

Creamy Avocado Pasta is a fast, satisfying dish that turns three wholesome ingredients - ripe avocados, pasta, and lemon juice - into a silky sauce that coats every strand or shell. It's worth cooking when you want something bright and rich without fuss: no cream, no heavy butter, and no long simmering. The result is a glossy, green-tinted pasta that tastes fresh, slightly tangy, and luxuriously smooth.

This recipe leans on technique more than ingredients. Properly timed pasta water and a perfectly ripe avocado are the difference between a lumpy mash and a velvety sauce. Expect a dinner that comes together in about 20 minutes: the pasta cooks while you blend, and a brief toss with hot pasta transforms the avocado into a sauce that clings to each forkful.

Ingredients

Produce

• 2 ripe Hass avocados (about 10-12 oz total)
• 1 large lemon (you’ll need 2-3 tablespoons juice)
• 1 clove garlic, peeled (optional but recommended)

Pantry

• 8 oz dried pasta (spaghetti, linguine, or 1-inch shells work well)
• 1/3 cup reserved pasta cooking water (plus more as needed)
• 1 teaspoon kosher salt (for pasta water)
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper, to taste

Optional add-ons (pick up to 4)

• 1/4 cup grated Parmesan or Pecorino
• Handful of cherry tomatoes, halved
• 2 tablespoons chopped fresh basil or parsley
• 1/4 teaspoon red pepper flakes

Instructions

1. Bring a large pot of water to a rolling boil and salt it with 1 teaspoon kosher salt. Add 8 oz pasta and cook until just shy of al dente (check package; for spaghetti expect 8-10 minutes). Reserve 1/3 cup cooking water before draining. Timing: 8-10 minutes.

2. While the pasta cooks, halve and pit the avocados. Scoop the flesh into a blender or food processor. Add juice from 1 large lemon (about 2-3 tablespoons) and 1 clove garlic. Pulse until smooth. Visual cue: the mixture should be uniformly pale green and free of large lumps.

3. With the blender running, drizzle in 2 tablespoons olive oil to emulsify the sauce. If using, add 1/4 cup grated Parmesan now and blend until integrated. Texture cue: sauce should be loose enough to pour but thick enough to coat a spoon.

4. Transfer the sauce to a large mixing bowl. Add 1/3 cup reserved pasta water and whisk to combine. You’re aiming for a creamy, slightly glossy consistency. Add more pasta water, 1 tablespoon at a time, if it seems too thick.

5. Drain the pasta and immediately add it to the bowl with the avocado sauce. Toss vigorously with tongs or two forks for 30-45 seconds until the pasta is evenly coated and slightly warm. Visual cue: sauce should cling to the pasta without pooling on the plate.

Pro Tip: If your avocados are underripe and the sauce tastes grassy or chunky, stir in an extra tablespoon of lemon juice and another tablespoon of hot pasta water to smooth and brighten the flavor.

6. Season with freshly ground black pepper and taste for salt. If using, fold in cherry tomatoes, herbs, or red pepper flakes now. Serve on warm plates and finish with an extra drizzle of olive oil or a sprinkle of Parmesan. Serve immediately. Total finish time: 1-2 minutes.

Chef Notes & Variations

Store any leftovers in an airtight container with a piece of plastic wrap pressed directly onto the surface to slow browning; use within 24 hours because avocado loses its fresh color and flavor quickly. To reheat, briefly warm in a skillet over low heat with a splash of water - avoid microwave heating, which can turn the texture grainy. For plating, use tongs to twist nests of spaghetti into shallow bowls and top with a lemon wedge and a few basil leaves for color contrast; a microplane works well for a fine dusting of hard cheese.

Swap It: If you can’t use Parmesan, swap for 2 tablespoons of nutritional yeast for a cheesy note.

A practical variation is to add a can of drained, flaked tuna or 4 oz cooked shrimp to make this dish heartier. Fold the protein in at the final toss so it warms gently without breaking apart.

Quick Version

Cook pasta 8-10 min; reserve 1/3 cup water. Blend 2 ripe avocados, lemon juice (2-3 tbsp), garlic, 2 tbsp olive oil (and 1/4 cup Parmesan if using). Whisk in reserved water, toss with hot pasta, season, and serve.