Creamy Avocado Spinach Pasta

The first time I made this pasta, my roommate walked into the kitchen and immediately asked what smelled so fresh and green. That vibrant hit of spinach and avocado transforms everything you think you know about cream sauces.

Last summer I served this at a small dinner party, and my friend Sarah who swears she hates spinach went back for seconds. Sometimes the simplest ingredients surprise us the most when we let them shine together.

Ingredients

• 350 g spaghetti or linguine: Long pasta strands really hold onto this gorgeous green sauce beautifully
• Salt for boiling water: Generously salt your pasta water it should taste like the sea
• 2 ripe avocados: They must be perfectly ripe with no brown spots or the sauce texture suffers
• 60 g fresh spinach leaves: Fresh not wilted gives the brightest color and flavor
• 2 cloves garlic: Roughly chopped is fine since the blender does the heavy lifting
• 60 ml extra virgin olive oil: This creates the luscious mouthfeel you want
• 2 tbsp fresh lemon juice: Balances the richness and prevents avocado from browning
• 30 g grated Parmesan: Optional but adds a salty depth or use nutritional yeast
• Salt and pepper: Taste as you go the sauce needs plenty of seasoning
• 60 g walnuts roughly chopped: Toast them first for even more flavor if you have time
• Extra Parmesan or nutritional yeast: For that final sprinkle on top
• Fresh basil leaves: A pretty finishing touch that adds another layer of freshness

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil

Cook the pasta:

Cook until al dente then reserve 120 ml of the starchy cooking water before draining

Make the sauce:

Blend avocados spinach garlic olive oil lemon juice and Parmesan until completely smooth

Season the sauce:

Taste and add salt and pepper as needed it should be bold and flavorful

Bring it together:

Toss hot pasta with the sauce adding splashes of pasta water until it coats every strand

Plate it up:

Divide among bowls and top with walnuts extra Parmesan and fresh basil

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My sister now makes this every week for her family and says her kids actually fight over the green pasta. Watching something so healthy bring so much joy to a dinner table is pretty wonderful.

Making It Your Own

Sometimes I throw in roasted cherry tomatoes or sautéed zucchini when I want to turn this into more of a complete meal. The sauce is versatile enough to handle whatever vegetables you have on hand.

Choosing Your Avocados

I learned the hard way that slightly underripe avocados make a grainy sauce while overripe ones taste off. Give them a gentle press and look for ones that yield slightly without feeling mushy.

Wine Pairing Notes

A crisp Sauvignon Blanc cuts through the creaminess while complementing the fresh herbs and citrus notes in the sauce. The acidity is exactly what this dish needs to feel complete and balanced.

• Chill your wine glasses for 10 minutes before serving
• A light Pinot Grigio works beautifully as an alternative
• Lemon wedge garnish echoes the wines bright notes

Save

Gather some friends open a bottle of white wine and enjoy how something so simple can feel so elegant and nourishing.

Recipe FAQs

→ How do I keep the sauce creamy without it separating?

Blend ripe avocados thoroughly with olive oil and lemon juice to create a smooth emulsion. Adding reserved pasta water gradually helps maintain a silky consistency without separation.

→ Can I substitute the walnuts with other nuts?

Yes, toasted pecans or almonds can add a similar crunch and complementary flavor, though they will slightly alter the taste profile.

→ Is it necessary to use fresh spinach for the sauce?

Fresh spinach provides the best texture and flavor, but baby kale or arugula can be used as alternatives for a slightly different taste.

→ How can I make this dish vegan-friendly?

Replace Parmesan with nutritional yeast for a cheesy flavor without dairy. Ensure the pasta used does not contain eggs or other animal products.

→ What type of pasta works best for this dish?

Long pasta like spaghetti or linguine holds the creamy avocado-spinach sauce well, but feel free to use whole-wheat or gluten-free varieties according to preference.

→ Can I prepare the sauce ahead of time?

It's best to prepare the sauce fresh to prevent browning. If needed, store it covered with plastic wrap pressed onto the surface to minimize discoloration and refrigerate briefly.