Save to Pinterest My roommate Sarah walked in while I was blending avocados into pasta sauce and gave me the strangest look. I was experimenting with a creamier, greener take on pesto mac and cheese, something that felt indulgent but would not leave us in a food coma. That first batch was shockingly good, the sauce coating each elbow perfectly with this silky, vibrant green hug of flavor. Now it is the go-to comfort food I make when I want something rich but still full of good stuff.
Last summer I made this for a picnic in the park, and my friend Mark who claims to hate anything with avocado went back for seconds. He kept asking what made the sauce so creamy, genuinely surprised when I told him it was just blended avocados and basil. Something about how the fresh basil cuts through the richness makes each bite feel bright and energetic.
Ingredients
- Macaroni or short pasta: Choose pasta with plenty of surface area for the sauce to cling to
- Salt for pasta water: Well seasoned water is the foundation of flavorful pasta
- Ripe avocados: The creamier the better, they create that luscious sauce texture
- Fresh basil leaves: Pack them loosely to measure, they should smell aromatic and peppery
- Garlic cloves: Fresh garlic gives that punchy backbone to the sauce
- Extra virgin olive oil: Use good quality oil, it really shines in this simple sauce
- Grated Parmesan: Adds salty depth and umami that balances the avocado
- Lemon juice: Brightens everything and keeps the avocado vibrant green
- Milk: Helps achieve the perfect pourable consistency
- Salt and black pepper: Essential for bringing all the flavors together
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook the macaroni until it has that perfect al dente bite. Before draining, scoop out about half a cup of the starchy cooking water, that liquid gold will help your sauce cling to every curve of pasta later.
- Blend up that green magic:
- While the pasta bubbles away, toss those creamy avocados, fragrant basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor. Blitz it all together until you have this silky, bright green sauce that smells like summer. If it feels too thick, just splash in a bit more milk until it flows beautifully.
- Bring it all together:
- Pour the drained pasta back into its warm pot and immediately pour over that gorgeous avocado pesto sauce. Toss everything gently, letting the heat from the pasta warm the sauce through. Add that reserved pasta water a splash at a time until the sauce coats each piece perfectly.
- Taste and serve:
- Take a bite, add more salt or pepper if needed, then pile into bowls and shower with extra Parmesan, fresh basil, and cracked black pepper. The contrast of the warm creamy pasta against those cool fresh garnishes is something special.
Save to Pinterest This recipe has become my secret weapon for potlucks because people cannot quite place what makes it so special. My niece now requests it for every family gathering, calling it the green mac and cheese like it is some sort of magical mystery dish.
Making It Your Own
Sometimes I will throw in handfuls of baby spinach during the last minute of pasta cooking to sneak in extra greens. The wilting spinach practically disappears into the sauce but makes everything feel a little more virtuous without changing the flavor much.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully. For something non alcoholic, try sparkling water with a wedge of lemon, the bubbles cleanse your palate between bites.
Storage And Leftovers
Honestly, this is best eaten fresh while that avocado sauce is at its brightest and creamiest. If you do have leftovers, store them in an airtight container and give it a good stir before reheating with a splash of milk to bring back that silky texture.
- Press a piece of plastic wrap directly onto the surface of any extra sauce to prevent browning
- The pasta will absorb more sauce as it sits, so keep extra milk on hand to loosen it up
- Reheat gently over low heat, high heat can make the avocado sauce separate and turn grainy
Save to Pinterest There is something so satisfying about taking a comfort food classic and giving it this vibrant, healthy spin that still feels completely indulgent.
Recipe FAQs
- → Can I prepare this dish in advance?
This pasta is best enjoyed fresh, as the avocado sauce may darken over time due to oxidation. You can prepare the sauce separately and store it covered with plastic wrap pressed directly onto the surface to minimize air exposure, but it's recommended to toss with pasta just before serving.
- → How do I make this vegan?
Simply substitute dairy Parmesan with nutritional yeast for a savory depth, and use unsweetened plant-based milk such as almond, oat, or soy milk instead of dairy milk. The avocado and basil pesto will remain creamy and delicious without animal products.
- → What pasta shapes work best?
While macaroni is traditional, short pasta shapes with curves and ridges like penne, fusilli, or rotini work wonderfully as they trap and hold the creamy sauce better. Avoid long, thin pastas like spaghetti that may slide off the sauce.
- → How can I adjust the sauce consistency?
If your sauce is too thick, add reserved pasta water one tablespoon at a time while stirring until you reach your desired silky consistency. If it's too thin, blend in a bit more avocado or add a touch more Parmesan. The starchy pasta water helps the sauce coat the noodles beautifully.
- → What are some good mix-ins to enhance this dish?
Cherry tomatoes halved and tossed in provide bright acidity, toasted pine nuts add crunch, fresh sautéed spinach brings earthiness, or crispy breadcrumbs create texture. Sun-dried tomatoes, artichoke hearts, or caramelized garlic are also excellent choices that complement the pesto base.
- → Is this gluten-free?
Standard wheat pasta contains gluten, but you can easily make this dish gluten-free by using certified gluten-free pasta alternatives made from rice, corn, or legumes. The avocado pesto sauce is naturally gluten-free, making the substitution straightforward.