Name: Spaghetti with Avocado and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12–16 oz (340–450 g) spaghetti; 2 large ripe avocados, pitted and scooped; ½–¾ cup oil-packed sun-dried tomatoes, drained and finely chopped; 2–3 tbsp extra-virgin olive oil (plus more for drizzling); 1–2 cloves garlic, very finely minced or grated; Zest and juice of 1 large lemon; Salt and freshly ground black pepper, to taste; ½–¾ cup reserved hot pasta cooking water; Handful fresh basil or flat-leaf parsley, chopped; Optional: ¼–⅓ cup freshly grated parmesan or pecorino for serving

This Spaghetti with Avocado and Sun-Dried Tomatoes is a vibrant, no-cook sauce pasta dish where ripe avocados are mashed with olive oil, garlic, lemon, and tangy sun-dried tomatoes, then tossed with hot spaghetti.

The result is a silky, creamy, bright, and deeply flavorful sauce that clings perfectly to every strand—fresh, summery, and ready in minutes with minimal cooking.

Why You’ll Love This Recipe

This pasta feels like a sunny Mediterranean escape on your plate—fresh, light, incredibly creamy without a drop of heavy cream, and bursting with bold yet balanced flavors. The avocado melts into a luscious, buttery coating while the sun-dried tomatoes deliver concentrated sweetness, chew, and a salty-tangy punch that keeps every bite exciting.

Lemon brightens everything, garlic adds gentle depth, and a shower of fresh basil or parsley brings herby freshness. It’s one of those magical dishes that’s ready almost as fast as the pasta cooks, uses mostly pantry staples, and still feels elegant and special.

Perfect for busy weeknights when you want something nourishing and delicious without turning on the oven, or for impressing friends with minimal effort. Once you taste that dreamy avocado-tomato harmony clinging to al dente spaghetti, you’ll be making this all year round—it’s addictive in the best way.

Yield: 4 generous servings

Spaghetti with Avocado and Sun-Dried Tomatoes

Creamy avocado & sun-dried tomato spaghetti—bright, fresh, summery.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

12–16 oz (340–450 g) spaghetti
2 large ripe avocados, pitted and scooped
½–¾ cup oil-packed sun-dried tomatoes, drained and finely chopped
2–3 tbsp extra-virgin olive oil (plus more for drizzling)
1–2 cloves garlic, very finely minced or grated
Zest and juice of 1 large lemon
Salt and freshly ground black pepper, to taste
½–¾ cup reserved hot pasta cooking water
Handful fresh basil or flat-leaf parsley, chopped
Optional: ¼–⅓ cup freshly grated parmesan or pecorino for serving

Instructions

Start the pasta — Bring a large pot of heavily salted water to a rolling boil. Add spaghetti and cook according to package until al dente—important: reserve at least 1 cup of starchy pasta water before draining!
Prep the avocado — While pasta cooks, halve avocados, remove pits, and scoop flesh into a large mixing bowl. Immediately squeeze in half the lemon juice to prevent browning.
Mash the base — Using a fork, mash avocados until mostly smooth but with some small chunks for texture—don’t over-mash into baby food!
Build flavor — Add chopped sun-dried tomatoes, minced garlic, lemon zest, remaining lemon juice, 2–3 tbsp olive oil, a generous pinch of salt, and several grinds of black pepper. Stir well to combine.
Taste & adjust — Give the sauce a quick taste—add more lemon for brightness, more salt/pepper, or a drizzle more olive oil for richness. It should be bold and zesty.
Drain pasta — Drain spaghetti, reserving ¾–1 cup of the hot cooking water. Return pasta to the warm pot (off heat).
Combine everything — Scrape the avocado-sun-dried tomato mixture over the hot pasta. Toss gently to coat—add reserved pasta water a little at a time (start with ½ cup) until sauce is silky, glossy, and clings to every strand.
Warm through gently — If needed, set pot over the lowest heat for 30–60 seconds only—just enough to warm the sauce without cooking it too much. Stir constantly.
Final seasoning — Taste one last time—adjust with extra lemon juice, salt, pepper, or a splash more olive oil for shine. Stir in most of the chopped fresh herbs.
Plate & garnish — Divide among bowls. Finish with a drizzle of extra-virgin olive oil, a sprinkle of remaining herbs, optional grated parmesan, and a few extra sun-dried tomato pieces. Serve immediately and enjoy every creamy, tangy, vibrant bite!

Notes

This is a no-cook sauce pasta—serve it right away for the brightest color and freshest taste (avocado browns quickly). Always use ripe avocados and good-quality sun-dried tomatoes. The reserved pasta water is crucial for emulsification—don’t skip it! Naturally vegetarian/vegan (omit cheese). Pairs beautifully with a crisp white wine, arugula salad, or grilled vegetables.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 117Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 5mgCarbohydrates 6gFiber 5gSugar 0gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use perfectly ripe avocados (soft but not mushy) for the creamiest texture—press gently; they should yield like a ripe peach.
Toss the hot pasta with the sauce immediately—the heat slightly warms and emulsifies the avocado into an ultra-smooth coating.
Reserve plenty of starchy pasta water—it’s essential for loosening the sauce to silky perfection.
Chop sun-dried tomatoes finely so their flavor distributes evenly and you get a bite in every forkful.
Add lemon zest and juice right before serving to keep the sauce bright and prevent dulling.
Don’t over-blend the sauce if you want some texture—leave a few small avocado chunks for contrast.
For extra richness, drizzle a little more good extra-virgin olive oil at the end.

Ingredients Notes

Avocados — 2 large ripe Hass avocados (about 300–350 g flesh) form the creamy, naturally rich base—Hass variety gives the best buttery texture and flavor.
Sun-dried tomatoes — Oil-packed (½–¾ cup drained and chopped) or dry (soaked in hot water 10 min then drained)—oil-packed are softer and more flavorful; they add tangy sweetness and umami.
Spaghetti — 12–16 oz (340–450 g) high-quality durum wheat spaghetti holds the sauce beautifully—any long pasta (linguine, bucatini) works too.
Garlic — 1–2 fresh cloves, very finely minced or grated—raw garlic gives punch; lightly sauté if you prefer milder flavor.
Lemon — 1 large fresh (zest + juice) for essential brightness and to slow avocado browning.
Olive oil — Extra-virgin (3–4 tbsp) for fruity richness—use your best bottle since it’s prominent.
Fresh herbs — Basil or flat-leaf parsley (handful chopped) for freshness—basil is classic, parsley more subtle.

Variations and Substitutions

Protein boost: Add grilled chicken strips, sautéed shrimp, flaked tuna, crispy bacon, or chickpeas/white beans.
Spicy: Stir in red pepper flakes, chili oil, or a pinch of Calabrian chili paste.
Vegan: Naturally vegan—skip any optional parmesan garnish or use nutritional yeast.
Nutty twist: Blend in 2–3 tbsp toasted pine nuts, walnuts, or almonds for extra richness.
Greener: Add a handful of baby spinach, arugula, or blanched asparagus tips.
Creamier: Stir in 2–3 tbsp mascarpone, cream cheese, or ricotta at the end.
Gluten-free: Use certified gluten-free spaghetti (corn, rice, or lentil-based).
Tomato swap: Use cherry tomatoes (halved and lightly sautéed) for a fresher, less intense version.

Storage Options

Best enjoyed immediately—avocado oxidizes quickly and sauce loses vibrancy. If you must store leftovers, press plastic wrap directly on the surface of the sauce in an airtight container and refrigerate up to 1 day.

Reheat very gently (low stovetop or microwave in short bursts) with a splash of water or olive oil to loosen—stir well. Freezing not recommended (texture and color suffer dramatically).