Creamy Avocado Spinach Pasta

Last Tuesday, I stood in my kitchen at 7 PM, absolutely starving and staring at two avocados that needed using immediately. I threw them into a blender with some wilting spinach and garlic, not expecting much, but what happened next completely changed my weeknight dinner game. The sauce turned this impossibly vibrant green and tasted like something from a restaurant, not ten minutes of desperate cooking.

My sister texted me at midnight that same night, demanding the recipe because she could still taste the bright lemon and garlic combo hours later. I've since made it for dinner parties, and guests always assume it took hours of simmering and reducing—little do they know the secret is just a blender and five minutes of blending.

Ingredients

• 350 g spaghetti or linguine: Long strands hold onto this silky sauce beautifully, though any pasta shape works in a pinch
• 2 ripe avocados: They should yield slightly to gentle pressure—overripe and brown spots will affect the sauce color and flavor
• 100 g fresh baby spinach: Adds gorgeous green color and sneaks in some greens without tasting overwhelmingly like spinach
• 1 small garlic clove: One is perfect, but if you love garlic like I do, two cloves add a lovely aromatic kick
• 60 ml extra-virgin olive oil: This creates the silky mouthfeel and carries all those bright flavors throughout the sauce
• 2 tbsp fresh lemon juice: Essential brightness that cuts through the rich avocado and prevents any browning
• 30 g grated Parmesan cheese: Adds salty umami depth that makes the sauce taste properly developed and complex
• 2 tbsp Greek yogurt or crème fraîche: The secret ingredient that makes the sauce feel velvety and restaurant-quality
• Salt and black pepper: Start with 1/2 tsp salt and 1/4 tsp pepper, then adjust—this sauce needs proper seasoning to shine
• Zest of 1 lemon: Dont skip this, it adds an aromatic top note that makes the whole dish feel fresher

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil, then add your pasta and cook until al dente according to package directions

Reserve that liquid gold:

Before draining, scoop out 1/2 cup of the starchy pasta water—this is crucial for achieving the perfect sauce consistency later

Blend the magic sauce:

While the pasta cooks, toss avocados, spinach, garlic, olive oil, lemon juice, Parmesan, yogurt, pepper, salt, and lemon zest into your food processor or blender

Blend until silky smooth:

Run the machine for a full minute or two until absolutely no spinach pieces remain and the sauce looks uniformly creamy and bright green

Bring it all together:

Pour that gorgeous green sauce into a large bowl, add the hot drained pasta, and toss everything together thoroughly

Adjust the consistency:

Add the reserved pasta water a tablespoon at a time while tossing until the sauce coats each strand perfectly and feels velvety, not thick or gummy

Final seasoning check:

Taste and add more salt or pepper if needed, then serve immediately while the pasta is still hot and the sauce is at its silkiest

Pin Recipe

After making this for the third time in a week, I realized it had become my absolute comfort food. Something about that combination of creamy, bright, and savory just hits differently on stressful days.

Making It Your Own

I've discovered that adding fresh basil leaves right at the end adds this lovely aromatic sweetness that plays beautifully with the lemon. Sometimes I'll throw in some toasted pine nuts or walnuts for crunch, which gives each bite more texture and makes the dish feel more substantial.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creaminess perfectly, and a simple side salad with vinaigrette balances the richness. I also love serving this with roasted cherry tomatoes—their acidity and slight char complement the silky sauce incredibly well.

Make Ahead Strategy

The sauce itself can be made up to an hour in advance and stored covered at room temperature, though the surface may brown slightly—just give it a quick stir before combining with hot pasta. For a different approach, try warming the sauce gently in a pan over low heat while the pasta cooks, adding a splash more olive oil if it seems too thick.

• Have all ingredients prepped and measured before you start cooking
• Keep the blender running for longer than you think necessary for the smoothest texture
• Season your pasta water generously—its your last chance to flavor the pasta itself

Pin Recipe

This recipe has saved me on countless busy weeknights, and I hope it brings the same bright, comforting energy to your table as it has to mine.

Recipe FAQs

→ Can I use gluten-free pasta alternatives?

Yes, gluten-free pasta works well and maintains the dish's texture and flavor balance.

→ How do I achieve the sauce’s creamy texture?

Blending ripe avocados with spinach, Greek yogurt, and lemon juice creates a smooth and silky consistency.

→ What can I substitute for Parmesan cheese?

For dairy-free options, omit Parmesan or use nutritional yeast or vegan Parmesan alternatives.

→ Can I prepare this dish vegan-friendly?

Omit the Parmesan and Greek yogurt or replace them with plant-based alternatives to make it vegan.

→ How to adjust seasoning to taste?

Taste the sauce before combining with pasta and add salt, pepper, or lemon juice as needed to enhance flavors.

→ What proteins complement this dish?

Adding cooked chicken or shrimp provides extra protein and complements the creamy avocado sauce nicely.