Creamy Avocado Spinach Pasta

The first time I encountered avocado in pasta sauce, I was deeply skeptical. A friend had me over for what she called her green bowl phase and I watched her blitz an entire avocado into what looked like dessert frosting. I took one bite and the silence at the table lasted a full minute, broken only by the scrape of forks against ceramic.

I make this most often on Tuesday evenings when the weekend feels impossibly far and I need something that looks like I tried harder than I did. Last month I served it to my sister who had just landed from a red-eye, and she ate two bowls standing at the kitchen counter still wearing her coat.

Ingredients

• Spaghetti or linguine: The long strands catch this silky sauce better than short shapes, though I have used whatever was in the pantry and survived.
• Ripe avocados: They should yield to gentle pressure like a relaxed shoulder, not mushy, not firm.
• Fresh baby spinach: The young leaves blend smoother than mature spinach and add color without the metallic aftertaste.
• Garlic: Raw garlic here is potent, so if you are sensitive, drop the cloves in the pasta water for thirty seconds first to mellow them.
• Lemon juice: Freshly squeezed keeps the avocado from browning and cuts through the richness.
• Extra virgin olive oil: This is not the place for your finest bottle, but avoid anything harsh or peppery that fights the avocado.
• Nutritional yeast or Parmesan: The yeast gives a subtle cheesy funk that I have grown to prefer, though Parmesan is what I used for years.
• Walnut halves: Toasting them for three minutes in a dry skillet transforms them from obligation to highlight.
• Lemon zest and basil: These finish the dish with brightness that makes people look up from their phones.

Instructions

Boil the pasta:

Fill your largest pot with aggressively salted water, it should taste like the sea. Cook the pasta until it still has a slight resistance when bitten, then scoop out that half cup of starchy water before draining.

Blend the green sauce:

Scoop the avocados directly into your food processor, add everything else, and let it run until the mixture looks like soft serve. The color will be almost shockingly vibrant, like something you should not trust but absolutely should.

Marry pasta and sauce:

Return the hot pasta to its pot, pour over the green cream, and toss with patience. Add the reserved water in splashes until the sauce coats each strand rather than pooling at the bottom.

Finish and serve:

Divide among warm bowls, scatter the toasted walnuts and lemon zest with abandon, and tear basil leaves by hand rather than chopping. Serve immediately before the color fades to olive.

Pin Recipe

My nephew calls this dinosaur pasta and requests it for every birthday, though he picks out the walnuts and lines them up like soldiers at the rim of his bowl. I do not correct him, I simply eat his casualties.

Making It Your Own

I have blended in a handful of fresh mint when the basil looked sad, and once added a spoonful of white miso that deepened everything without announcing itself. The recipe forgives experimentation better than most.

The Walnut Question

Raw walnuts work in an emergency, but toasting them until they smell like warm bread and woodland changes the entire eating experience. I do this in the same skillet I will use for nothing else, just to keep the rhythm going.

What to Drink With It

A crisp Sauvignon Blanc cuts through the richness beautifully, though I more often pour whatever white is already open in the refrigerator door. The pasta does not judge your wine choices, and neither do I.

• Save a few spinach leaves to tuck into the sauce at the last second for textural contrast.
• If your avocado is slightly underripe, add an extra tablespoon of oil to help it blend smooth.
• Cold leftovers are surprisingly good straight from the container the next morning.

Pin Recipe

Some recipes ask you to slow down and pay attention, this one asks you to move quickly and trust your hands. Both have their place in a kitchen.

Recipe FAQs

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free pasta works well and makes this dish suitable for gluten-sensitive diets.

→ How do I achieve a creamy sauce texture?

Blend ripe avocados with spinach, garlic, lemon juice, and olive oil until smooth. Adding reserved pasta water helps adjust consistency.

→ Are walnuts necessary for this dish?

Walnuts add a pleasant crunch and flavor, but you can substitute with toasted pumpkin seeds or omit them for a nut-free option.

→ Can I add protein to this meal?

Grilled chicken, shrimp, or roasted chickpeas can be added to enhance protein content.

→ What is a good wine pairing?

A crisp white wine like Sauvignon Blanc complements the fresh, vibrant flavors nicely.