Creamy Avocado Spinach Pasta (Printable)

Velvety sauce of avocado and spinach tosses with pasta for a comforting meal that’s fresh and vibrant.

# What You’ll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Sauce Components

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

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Toasted pine nuts (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, place avocados, spinach, garlic, olive oil, milk, Parmesan, lemon juice, salt, black pepper, and red pepper flakes (if using) in a blender or food processor.
03 - Blend until smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
04 - Return the drained pasta to the pot. Pour the avocado-spinach sauce over the pasta and toss gently to coat, adding more reserved pasta water as needed to achieve a silky texture.
05 - Serve immediately, garnished with extra Parmesan, fresh basil, and toasted pine nuts if desired.

# Expert Advice:

01 -
  • The sauce comes together in literally five minutes with zero cooking required
  • Its got that restaurant-quality silkiness but uses wholesome ingredients you can actually pronounce
  • The color alone makes people think you slaved over a stove for hours
02 -
  • Avocado sauce does not reheat well, so embrace the leftover situation or make only what you will eat
  • If your sauce looks more brown than green, your avocados were probably overripe, so choose carefully at the store
03 -
  • Taste your avocado before blending, as a bitter one will ruin the entire dish
  • Room temperature ingredients blend more smoothly than cold ones straight from the fridge

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