Creamy Avocado Spinach Pasta

Last Tuesday, I stared at two avocados getting way too ripe on my counter and decided to throw them into pasta instead of making yet another batch of guacamole. My roommate raised an eyebrow when she saw me dumping greens into the blender, but that first creamy bite made her a convert. Now it's the dish we request when either of us has had a brutally long day. Something about that velvety green sauce just feels like a hug in bowl form.

I first made this for my sister during her exam week when she needed something actually nutritious but refused to eat another salad. She was skeptical about green pasta, I promise you that, but she asked for the recipe before even finishing her plate. The way the creamy avocado coats every strand of spaghetti while the fresh basil cuts through the richness is just magical. It's become our go-to celebration meal for small wins.

Ingredients

• 350 g (12 oz) spaghetti or linguine: Long strands really hold onto that silky sauce better than short pasta shapes
• 2 ripe avocados, pitted and peeled: They should yield slightly to gentle pressure but not feel mushy
• 2 cups (60 g) fresh baby spinach: This is what gives the sauce that vibrant green color without an overpowering taste
• 2 cloves garlic: Use fresh garlic cloves rather than pre-minced for the best flavor
• 60 ml (1/4 cup) extra virgin olive oil: The fat here helps make the sauce feel luxuriously smooth
• 60 ml (1/4 cup) whole milk or plant-based milk: This thins the sauce just enough so it's not too heavy
• 30 g (1/4 cup) grated Parmesan cheese: Adds a savory depth that balances the creamy avocado
• Juice of 1 lemon: Brightens everything and prevents the avocado from browning too quickly
• 1/2 tsp salt: Essential for bringing out all the flavors
• 1/4 tsp freshly ground black pepper: Adds a subtle warmth that complements the creaminess
• Pinch of red pepper flakes: Totally optional but lovely if you like a tiny kick
• Extra grated Parmesan, fresh basil, and toasted pine nuts for serving: These toppings take the presentation from everyday to company-worthy

Instructions

Cook the pasta:

Bring a large pot of generously salted water to boil and cook your spaghetti until it's al dente, then reserve about half a cup of that starchy cooking water before draining.

Blend the sauce:

While the pasta bubbles away, toss your avocados, spinach, garlic, olive oil, milk, Parmesan, lemon juice, salt, pepper, and red pepper flakes into a blender.

Puree until silky:

Blend everything until it's completely smooth and creamy, adding a splash of pasta water if it's too thick to pour easily.

Combine everything:

Return the drained pasta to the warm pot, pour over that gorgeous green sauce, and toss gently until every strand is coated.

Plate and garnish:

Serve it up while still warm, topping each bowl with extra Parmesan, fresh basil leaves, and those toasted pine nuts if you're feeling fancy.

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This pasta has saved me so many times when friends drop by unexpectedly and I need to feed something impressive that doesn't require a grocery run. Last month my neighbor texted she was having a terrible day, and twenty minutes later she was at my table with a bowl of this, actually smiling. Food really does have this magical way of saying I care about you without needing words at all.

Making It Your Own

Sometimes I'll add a handful of fresh herbs right into the blender, especially basil or cilantro if I have them wilting in the fridge. Once I threw in some roasted red peppers and created this incredible pink-orange sauce that nobody could identify but everyone loved. Don't be afraid to experiment with what you have on hand.

Perfect Pairings

A crisp white wine like pinot grigio cuts through the creaminess beautifully without overpowering the delicate avocado flavor. I love serving this with a simple side salad dressed in lemon vinaigrette, the acidity balances the rich sauce perfectly. Crusty garlic bread is practically mandatory for soaking up any extra sauce left in the bowl.

Storage Solutions

If you somehow have leftovers, store the pasta and sauce separately to prevent that unfortunate brown oxidation. The sauce keeps in an airtight container for one day with plastic wrap pressed directly against the surface. When reheating, add a splash of milk or water because the sauce thickens up considerably in the fridge.

• Press plastic wrap directly onto the sauce surface before refrigerating
• Reheat gently over low heat, stirring constantly to prevent separation
• Fresh pasta works better than dried if you're planning to make this ahead

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There's something so satisfying about turning a handful of simple ingredients into something that feels genuinely luxurious. This pasta reminds me that the best meals often come from moments of improvisation rather than carefully planned grocery lists.

Your Recipe Questions

→ How do I achieve a creamy sauce texture?

Blend ripe avocados and fresh spinach with olive oil and milk until smooth, adding reserved pasta water gradually to reach desired creaminess.

→ Can this dish be made vegan?

Yes, substitute dairy milk with plant-based milk and replace Parmesan with nutritional yeast for a vegan-friendly option.

→ What pasta types work best here?

Spaghetti or linguine hold the sauce well, but you can use any long pasta or gluten-free alternatives.

→ How to add extra protein to this dish?

Incorporate grilled chicken, shrimp, or plant-based protein alongside the creamy pasta for added nutrition.

→ Are there allergen considerations to keep in mind?

This dish contains milk and tree nuts if using Parmesan and pine nuts; gluten is present unless gluten-free pasta is selected.

→ What garnishes enhance the flavor?

Fresh basil, toasted pine nuts, and extra grated cheese provide aromatic and textural contrast.