Creamy Avocado Spinach Pasta (Print Version)

Velvety sauce of avocado and spinach blends with pasta for a vibrant, nutritious main dish.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Sauce Base

02 - 2 ripe avocados, pitted and peeled
03 - 2 cups fresh baby spinach, washed
04 - 2 cloves garlic
05 - 1/4 cup extra virgin olive oil
06 - 1/4 cup whole milk or plant-based milk

→ Seasonings

07 - 1/4 cup grated Parmesan cheese or nutritional yeast
08 - Juice of 1 lemon
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of red pepper flakes

→ Garnish

12 - Additional grated Parmesan or nutritional yeast
13 - Fresh basil leaves
14 - Toasted pine nuts

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Combine avocados, spinach, garlic, olive oil, milk, Parmesan or nutritional yeast, lemon juice, salt, pepper, and red pepper flakes in a blender or food processor.
03 - Process until completely smooth and creamy. Add small amounts of reserved pasta water if sauce is too thick to reach desired consistency.
04 - Return drained pasta to the pot. Pour avocado-spinach sauce over pasta and toss gently to coat evenly. Add more reserved pasta water as needed for silky texture.
05 - Plate immediately and garnish with extra Parmesan or nutritional yeast, fresh basil leaves, and toasted pine nuts if desired.

# Expert Tips:

01 -
  • The sauce comes together in under five minutes with zero cooking required
  • Perfect for those moments when you need something comforting but dont want to spend hours hovering over the stove
02 -
  • The sauce will lose its vibrant green color over time, so this really is best enjoyed immediately
  • Don't skip reserving that pasta water, it's the secret to getting the perfect consistency
03 -
  • Room temperature avocados blend much more smoothly than cold ones from the fridge
  • If your sauce looks slightly brown after blending, that's totally normal and doesn't affect the taste at all

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