Save This dish combines ripe avocados and fresh spinach into a smooth, creamy sauce that coats spaghetti or linguine. Garlic, olive oil, milk, and Parmesan add richness and depth, while lemon juice brightens the flavors. Simple blending creates the sauce, which is gently combined with boiled pasta. Pine nuts, basil, and extra cheese enhance the texture and taste. It’s a quick, nutritious dish perfect for vegetarians and easily adaptable for vegans or gluten-free diets.
The first time I made this avocado pasta, I was genuinely skeptical about blending fruit into a savory sauce. Something magical happens when ripe avocados meet garlic and lemon though, creating this impossibly creamy emulsion that coats every strand of spaghetti. My kitchen smelled like an Italian garden meets a California avocado grove, and I ended up eating half the sauce straight from the blender with a spoon.
I made this for my sister last winter when she was recovering from surgery and needed something comforting but nourishing. She took one bite and demanded the recipe immediately, texting me later that night to say she had already made it twice. Theres something about the combination of warm pasta and cool creamy sauce that feels like a hug in a bowl.
Ingredients
- 350 g (12 oz) spaghetti or linguine: I prefer linguine because those flat edges catch the sauce so beautifully, but spaghetti works perfectly too
- 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, otherwise your sauce will taste sad and bitter
- 2 cups (60 g) fresh baby spinach: This is mostly for color and a stealthy nutrient boost, you wont even taste it promise
- 2 cloves garlic: Fresh raw garlic gives it a nice kick, but reduce to one clove if you are sensitive
- 60 ml (1/4 cup) extra virgin olive oil: Use the good stuff here since its providing the backbone of flavor
- 60 ml (1/4 cup) whole milk or plant-based milk: This just helps thin the sauce slightly without making it dairy-heavy
- 30 g (1/4 cup) grated Parmesan cheese: Or nutritional yeast if you are keeping it vegan or dairy-free
- Juice of 1 lemon: Absolutely crucial for cutting through the richness and preventing that brown avocado situation
- 1/2 tsp salt: Start here and adjust, remembering your pasta water will also be salted
- 1/4 tsp freshly ground black pepper: Freshly ground makes such a difference here
- Pinch of red pepper flakes: Optional but adds this lovely subtle warmth that lingers
Instructions
- Boil your pasta water:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it is just shy of al dente because it will continue cooking in the sauce later
- Blend up that magic sauce:
- While the pasta bubbles away, toss everything except the pasta into your blender and let it run until you have the most gorgeous pale green silky mixture you have ever seen
- Reserve that liquid gold:
- Before draining your pasta, scoop out about half a cup of the starchy cooking water, which is going to help transform your sauce from thick to perfectly pourable
- Bring it all together:
- Dump the drained pasta back into its warm pot, pour that vibrant sauce over top, and gently toss everything together, adding splashes of pasta water until each strand is glossy and coated
- Finish with flair:
- Serve it up while it is still steaming, showered with extra Parmesan, torn basil leaves, and those pine nuts if you are feeling fancy
Save This pasta became my go-to dinner for exhausted weeknights when I want something that feels special but requires almost zero mental energy. The way my daughters eyes lit up when she saw the bright green sauce was pretty adorable too.
Making It Your Own
I have learned that this sauce base is incredibly forgiving and adaptable. Sometimes I will throw in a handful of fresh herbs or swap spinach for arugula when I want that peppery bite. The basic formula stays the same though.
What To Serve With It
A simple green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving crusty garlic bread on the side because mopping up that extra sauce with bread is arguably the best part.
Storage and Make-Ahead Tips
The sauce can be blended up to an hour before serving, but press plastic wrap directly onto the surface to prevent oxidation. Store leftover components separately and assemble fresh for the best texture.
- Keep a lemon wedge handy to brighten up any leftovers
- Add protein like grilled chicken if you want it more substantial
- Gluten-free pasta works beautifully here if needed
Save There is something deeply satisfying about serving a dish that looks so impressive but comes together so effortlessly. Enjoy every vibrant bite.
Recipe FAQs
- → Can I use other types of pasta?
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Yes, spaghetti or linguine works best, but any pasta shape you prefer can be used with this creamy sauce.
- → How do I make this dish vegan?
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Replace milk with plant-based alternatives and swap Parmesan cheese for nutritional yeast to keep it dairy-free.
- → What if the sauce is too thick?
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Add a small amount of reserved pasta cooking water to loosen the sauce to a silky consistency.
- → Can I add protein to this dish?
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Grilled chicken or shrimp can be included for extra protein without overpowering the creamy avocado flavor.
- → Are there any common allergens in this dish?
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This dish contains milk and nuts if Parmesan and pine nuts are used; consider substitutions if allergies are a concern.
