Creamy Avocado Spinach Pasta (Printable Version)
Silky pasta with creamy avocado and spinach sauce enhanced by lemon and garlic flavors, perfect for a quick meal.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt for boiling water
→ Sauce
03 - 2 ripe avocados, peeled and pitted
04 - 3.5 oz fresh baby spinach
05 - 1 small garlic clove
06 - 1/4 cup extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp plain Greek yogurt or crème fraîche
10 - 1/4 tsp freshly ground black pepper
11 - 1/2 tsp salt
12 - Zest of 1 lemon
→ Garnish
13 - Additional grated Parmesan
14 - Fresh basil leaves
15 - Crushed red pepper flakes
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente per package directions. Reserve 1/2 cup pasta water before draining.
02 - Combine avocados, spinach, garlic, olive oil, lemon juice, Parmesan, Greek yogurt, black pepper, salt, and lemon zest in a food processor. Blend until completely smooth and creamy.
03 - Transfer sauce to a large bowl. Add drained pasta and toss to coat thoroughly. Add reserved pasta water gradually to achieve desired consistency. Adjust seasoning and serve immediately with optional garnishes.
# Expert Tips:
01 -
- You get all that luxurious creamy texture without any heavy cream, so it feels indulgent but wont weigh you down afterward
- The sauce comes together faster than the pasta water takes to boil, making it perfect for those I have no idea what to cook evenings
02 -
- The sauce will continue to thicken as it sits, so err on the side of slightly thinner when adding pasta water
- This dish does not reheat well—the avocado sauce can separate and brown, so its best enjoyed immediately
03 -
- If your sauce seems too thick, warm it slightly with a few tablespoons of the pasta water before tossing—it makes combining everything easier
- Room temperature avocados blend much more smoothly than cold ones straight from the fridge