Creamy Avocado Spinach Pasta (Printable Version)
A creamy pasta dish with ripe avocado, spinach, and walnuts, perfect for a quick, healthy meal.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine, regular or gluten-free
→ Sauce
02 - 2 ripe avocados, peeled and pitted
03 - 2 1/2 oz fresh baby spinach
04 - 2 cloves garlic, peeled
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons nutritional yeast or grated Parmesan cheese
08 - 1/2 teaspoon kosher salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
→ Toppings
10 - 1/2 cup walnut halves, roughly chopped
11 - Zest of 1 lemon
12 - Fresh basil leaves for garnish
13 - Additional grated Parmesan or nutritional yeast for serving
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, ladle out 1/2 cup of the starchy cooking water and set aside. Drain the pasta thoroughly.
02 - While the pasta cooks, combine avocados, spinach, garlic, lemon juice, olive oil, nutritional yeast or Parmesan, salt, and pepper in a food processor or high-speed blender. Process until completely smooth and velvety, scraping down the sides as needed. Thin with a splash of reserved pasta water if the mixture is too thick.
03 - Return the drained pasta to the warm pot. Pour the avocado-spinach sauce over the noodles and toss gently but thoroughly to coat. Add the reserved pasta water in small increments, tossing continuously, until the sauce achieves a silky consistency that clings to every strand.
04 - Divide the dressed pasta among four shallow bowls. Scatter chopped walnuts and lemon zest over each portion. Tuck fresh basil leaves among the noodles and finish with a light dusting of Parmesan or nutritional yeast if desired.
05 - Present at once while the sauce is at its brightest green and most aromatic. The avocado base will oxidize if left standing, so prompt service preserves both visual appeal and fresh flavor.
# Expert Tips:
01 -
- The sauce comes together in the time it takes to boil water, which feels almost unfair.
- It satisfies that heavy cream craving without any actual cream, and your body notices the difference.
02 -
- This sauce begins to oxidize the moment it meets air, so do not blend until the pasta is nearly ready.
- Cold pasta water will not work here, the starch needs heat to activate and emulsify properly.
03 -
- Double the sauce and freeze half in a jar, it thaws into a perfect dip for vegetables or spread for toast.
- When serving to guests, bring the bowl to the table and toss everything together in front of them, the color always provokes a small gasp.