Pin it The first time I made this verde mac happened during finals week when my pantry was bare but I had three avocados ripening faster than I could eat them. The food processor whirred at midnight and suddenly my sad academic fuel became something I craved even after exams ended.
My roommate walked in mid blend and scrunched her nose until I forced a spoonful on her. We stood over the pot eating directly from wooden spoons, neither of us believing pasta could taste this fresh without a single drop of cream.
Ingredients
- Pasta: Short shapes catch the sauce beautifully and macaroni brings nostalgia but fusilli or penne work beautifully here. Reserve some starchy pasta water before draining. Your secret weapon for silky sauce.
- Ripe avocados: The foundation of creaminess. They should yield to gentle pressure but not feel mushy. Two perfect ones transform into velvet.
- Fresh basil leaves: One cup packed gives this pesto its brilliant color and that unmistakable summer fragrance. Fresh makes all the difference.
- Garlic cloves: Two raw cloves provide a gentle backbone that mellows as everything blends together.
- Extra virgin olive oil: Creates that luxurious mouthfeel and carries all the basil notes throughout the sauce.
- Grated Parmesan cheese: Adds salty depth and umami that rounds out the grassy avocado flavor.
- Lemon juice: Half a lemon brightens everything and keeps the avocado vibrant green longer. Do not skip.
- Milk: A quarter cup loosens the pesto into something actually tossable. Dairy or unsweetened plant milk both work.
- Salt and black pepper: Essential seasoning to make all the flavors pop. Freshly cracked pepper changes the game.
Instructions
- Boil your pasta water:
- Generously salt a large pot and cook the macaroni until just al dente. That tiny bit of bite matters because the sauce coats better.
- Blend your verde sauce:
- While pasta bubbles, blitz avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt and pepper until completely smooth. The color should shock you.
- Combine everything:
- Return the drained pasta to its warm pot. Pour in that gorgeous green sauce and toss gently. Add pasta water a splash at a time until it coats each piece.
- Season and serve immediately:
- Taste and adjust salt or pepper. This sauce waits for no one so plate it up while it stays bright and creamy. Top with extra anything you like.
Pin it This recipe became my go-to for friends who need comfort food but cannot handle heavy cream. Every bowl disappears and nobody believes their green dinner came from avocados.
Making It Your Own
Swap nutritional yeast for Parmesan to make this vegan and nobody will miss the dairy. I have added roasted cherry tomatoes or sautéed spinach when the garden overflows. Pine nuts toasted until golden add incredible crunch.
Storage Reality
Fresh is absolutely best because that vibrant color fades even with the lemon juice helping. Leftovers taste fine the next day but you will lose the stunning presentation factor.
Perfect Pairings
A crisp white wine cuts through the richness beautifully. I serve this alongside a sharp arugula salad dressed simply with more lemon and olive oil. The bitterness balances the creamy sauce perfectly.
- Grilled shrimp or chicken turn this into a complete dinner
- Crusty bread for sopping up every last drop of sauce
- A light green salad keeps the meal feeling fresh
Pin it There is something magical about turning avocados into comfort food that feels both virtuous and indulgent at once.
Recipe FAQs
- → Can I make this ahead of time?
This dish is best served fresh as avocado sauce may darken over time. However, you can prepare the pasta and store it separately, then combine with the pesto sauce just before serving.
- → How do I prevent the avocado sauce from browning?
The lemon juice helps slow oxidation. Store any leftovers in an airtight container, pressing plastic wrap directly onto the surface to minimize air exposure. Consume within a few hours for best quality.
- → What pasta works best for this dish?
Short pasta shapes like macaroni, penne, or fusilli work wonderfully as they trap the creamy pesto sauce. Cook to al dente for the best texture and to prevent mushiness.
- → How can I make this vegan?
Substitute Parmesan with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. All other ingredients are naturally plant-based, making this an easy adaptation.
- → What additions enhance the flavor and texture?
Try adding cherry tomatoes, roasted pine nuts, sautéed spinach, or sun-dried tomatoes. These additions complement the creamy pesto while adding visual appeal and nutritional variety.
- → Can I use frozen avocados?
While fresh avocados are ideal for the best texture and color, thawed frozen avocados work in a pinch. Ensure they're ripe and blend thoroughly for a smooth, consistent sauce.