Creamy Avocado Rocket Pasta with Garlic
Fresh avocado and peppery arugula blended into a silky green sauce with garlic and lemon juice, tossed with al dente spaghetti. Finished with a stir over low heat to meld flavors, this no-cook sauce pasta comes together in minutes and can be served warm or chilled.
Ingredients
- 5 ½ oz spaghetti
- 1 clove garlic
- 1 ¾ oz arugula
- 1 avocado
- 1 lemon, juiced
- 1 tablespoon olive oil
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Boil spaghetti according to package directions, draining one minute early. Reserve some pasta water.
- 2
Blend garlic and arugula in a food processor into a fine paste.
- 3
Add avocado, lemon juice, and olive oil to the processor and blend until smooth.
- 4
Season the sauce with salt and ground black pepper.
- 5
Return drained pasta to the pot and add the sauce.
- 6
Cook over low heat for five minutes, stirring constantly. Add pasta water as needed if too dry.
- 7
Serve warm or chilled.
Tips
Reserve pasta water before draining to adjust sauce consistency without breaking the emulsion.
Blend avocado with lemon juice immediately to prevent browning.
Low heat prevents avocado from breaking down or becoming grainy.
Good to Know
Sauce keeps refrigerated up to one day. Dress pasta just before serving to prevent sogginess.
Prepare sauce up to four hours ahead and refrigerate. Toss with freshly cooked pasta when ready to serve.
Serve immediately while warm, or chill for two hours and serve cold. Both versions work equally well.
Common Mistakes
Over-blend the sauce to avoid a gritty texture; stop when completely smooth.
Don't skip reserving pasta water to avoid a dry, clumpy sauce.
Avoid high heat to prevent the avocado from separating or becoming bitter.