Creamy Avocado Pesto Mac

Last Tuesday I stood in my kitchen staring at two avocados that needed to be used immediately. My dinner guest was arriving in thirty minutes and I had zero plan. I threw together what I had on hand and ended up with something so creamy and vibrant that we both went back for seconds.

My sister called me while I was making this last week and could not believe I was putting avocados in pasta. Now she texts me every time she makes it for her family, saying her kids actually ask for the green macaroni by name.

Ingredients

• Macaroni or short pasta: Short pasta shapes catch the creamy sauce perfectly in every bite
• Salt for pasta water: Well seasoned water is the foundation of a flavorful dish
• Ripe avocados: They must be perfectly ripe to achieve that silky smooth texture
• Fresh basil leaves: Fresh basil makes all the difference compared to dried
• Garlic cloves: Raw garlic adds a bright kick that balances the rich avocado
• Extra virgin olive oil: This helps create that luxurious mouthfeel
• Grated Parmesan cheese: Adds umami depth and helps the sauce cling to pasta
• Lemon juice: Essential for brightening the flavors and keeping the sauce green
• Milk: Thins the sauce to the perfect coating consistency
• Salt and black pepper: Adjust these to your personal taste

Instructions

Get your pasta going:

Bring a large pot of salted water to a rolling boil and cook the macaroni until it is just tender to the tooth. Remember to reserve that pasta water before draining.

Make the magic sauce:

While the pasta bubbles away toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt and pepper into your food processor. Blitz until it transforms into the most gorgeous pale green cream you have ever seen.

Bring it all together:

Pour that luscious sauce right over your drained pasta still in the pot. Toss gently until every piece of macaroni wears a coat of green and add splashes of the reserved pasta water until it flows beautifully.

Finish and serve:

Taste the pasta and add more salt or pepper if it needs it. Dish it up immediately while the sauce is still velvety and fresh.

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This recipe has become my go to for those nights when I want comfort food but something that still feels light and fresh. The first time I made it for a potluck everyone kept asking what was in the sauce.

Making It Your Own

Once you master the basic sauce you can take it in so many directions. I love adding cherry tomatoes that burst between bites or folding in fresh spinach right at the end for extra color.

Timing Is Everything

Work quickly once your sauce is blended because avocados do not love hanging around. Have your pasta draining and ready before you start the food processor for the best results.

Serving Suggestions

This pasta pairs beautifully with a crisp white wine and a simple green salad dressed with balsamic. I also love serving it alongside grilled chicken or fish for a complete meal.

• Extra Parmesan on top creates a salty crust
• Fresh basil leaves add a pop of color and aroma
• Cracked black pepper brings a gentle heat

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There is something so satisfying about turning simple ingredients into something that feels luxurious and special. This green macaroni might just become your new favorite weeknight dinner.

Questions & Answers for Recipes

→ Can I make the avocado pesto sauce ahead of time?

The sauce is best made fresh, as avocado tends to oxidize and brown when exposed to air. For optimal color and flavor, blend immediately before serving. If you must prepare ahead, press plastic wrap directly onto the surface and store for up to 2 hours.

→ What pasta shapes work best with this sauce?

Short pasta with ridges or hollows like macaroni, penne, or fusilli catch the creamy sauce beautifully. Shells and orecchiette also work well. The key is choosing shapes that hold onto the thick avocado pesto coating.

→ How do I prevent the sauce from turning brown?

The lemon juice in the sauce helps slow oxidation, but serving immediately ensures the brightest green color. Tossing hot pasta right after blending also helps. Avoid prolonged storage or exposure to air, which causes browning.

→ Can I make this dairy-free?

Absolutely. Replace Parmesan with nutritional yeast for similar umami flavor, and use unsweetened almond, oat, or soy milk instead of dairy milk. The creamy avocado base remains luxuriously smooth without any dairy products.

→ What proteins pair well with this dish?

Grilled chicken, sautéed shrimp, or baked salmon complement the creamy flavors beautifully. For vegetarian options, add white beans, chickpeas, or roasted chick'n strips. The mild, herbaceous sauce works with most proteins.

→ Why reserve pasta water?

Starchy pasta water helps thin the thick avocado sauce to the perfect consistency while creating a silky coating that clings to the noodles. Add it gradually until you reach your desired texture.