Homemade pasta takes about twenty minutes of actual work and fifteen minutes of resting, and it tastes like a completely different food from dried pasta out of a box. Pairing it with avocado sauce is a genuinely good idea: the sauce is raw, blended from ripe avocados, garlic, lemon, and basil, which means it takes less time than the pasta itself. The color is vivid green. It coats fresh pasta in a way that heavier cream sauces don’t, and the garlic-lemon sharpness balances the fat of the avocado. Make this in the spring when basil is at its best and the whole dish feels seasonal rather than a workaround for an empty fridge.
How to Make Homemade Macaroni with Creamy Avocado Sauce
Kneading the pasta dough
Knead for eight to ten minutes until smooth and elastic. Under-kneaded dough tears when you run it through the pasta machine and produces chewy, uneven pasta. The dough should feel soft and slightly tacky but not sticky. Rest it for fifteen minutes minimum before rolling.
Keeping the avocado sauce green
Lemon juice in the sauce slows oxidation. Blend and use quickly. If you make the sauce more than an hour ahead, press plastic wrap directly onto the surface to minimize air contact. Even with precautions, this sauce is best made fresh and used the same day. 
Timing the pasta and sauce
Blend the sauce while the pasta water heats up. Fresh pasta cooks in two to three minutes once the water is boiling. Have the sauce ready in the bowl before the pasta goes in so you can toss immediately. Avocado sauce seizes slightly if it sits on hot pasta too long without being mixed.
Homemade Macaroni with Creamy Avocado Sauce
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Homemade pasta tossed in a vibrant avocado sauce. Quick, delicious, and perfect for a weeknight dinner.
Ingredients
- 2 organic eggs
- 7 oz (200 g) semolina flour
- a pinch of salt
- 2 ripe avocados, peeled and pitted
- 3 garlic cloves, peeled
- 1 lemon’s freshly squeezed juice + lemon zest
- small handful of basil
- salt
- pepper
- 1 tbsp (15 ml) olive oil
Instructions
- Place all sauce ingredients in a food processor and blend until smooth. Set aside.
- For the pasta dough: Mix together flour, eggs, and salt in a bowl.
- Knead the dough until elastic, soft, and no longer sticky. Set aside for 15 minutes.
- Press the dough through a pasta machine to create macaroni or another shape. Sprinkle with flour.
- Bring salted water to a boil in a medium-sized pan.
- Add macaroni in portions; cook for 3–5 minutes, or until the noodles float to the top.
- Remove the macaroni with a slotted spoon, drain, rinse, and place in a bowl. Repeat until all macaroni is cooked.
- Pour sauce over the pasta and toss to combine.
- Garnish with lemon zest and pepper, and serve immediately.
Notes
- For a richer flavor, use a combination of olive oil and avocado oil in the sauce.
- If your avocados are not ripe, you can microwave them for 30-60 seconds to soften them before blending.
- Leftover pasta can be stored in the refrigerator for up to 2 days; the sauce may thicken slightly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 500
- Sugar: 5
- Sodium: 200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
Will the avocado sauce turn brown?
The lemon juice slows browning, but this sauce is best served right away. If you need to make it ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
Can I use store bought pasta instead of homemade?
Yes. Any short pasta shape like penne, fusilli, or elbow macaroni works well. The sauce clings best to shapes with ridges or curves that can trap the creamy avocado.
How ripe should the avocados be?
They should yield to gentle pressure but not feel mushy. Underripe avocados will leave the sauce grainy, while overripe ones may taste bitter and discolor quickly.
