Creamy Avocado Spinach Pasta (Printer-Friendly)

Velvety pasta tossed in a creamy avocado and fresh spinach sauce, garnished with basil and pine nuts.

# What You'll Need:

01 - 12 oz spaghetti or linguine

02 - 2 ripe avocados, pitted and peeled

03 - 2 cups fresh baby spinach, washed

04 - 2 cloves garlic

05 - 1/4 cup extra virgin olive oil

06 - 1/4 cup whole milk or plant-based milk

07 - 1/4 cup grated Parmesan cheese or nutritional yeast

08 - Juice of 1 lemon

09 - 1/2 tsp salt

10 - 1/4 tsp freshly ground black pepper

11 - Pinch of red pepper flakes

12 - Extra grated Parmesan or nutritional yeast

13 - Fresh basil leaves

14 - Toasted pine nuts

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta cooking water, then drain.

02 - Combine avocados, spinach, garlic, olive oil, milk, Parmesan, lemon juice, salt, pepper, and red pepper flakes in a blender.

03 - Blend until completely smooth and creamy. Add reserved pasta water if sauce is too thick.

04 - Return drained pasta to pot. Pour sauce over pasta and toss gently to coat. Add more pasta water as needed for silky texture.

05 - Serve immediately topped with extra Parmesan, fresh basil leaves, and toasted pine nuts if desired.

01 -

You get all the indulgence of a rich cream sauce without any actual cream
The sauce comes together in literally five minutes while the pasta cooks
It hits that perfect spot between comfort food and something you can feel good about eating

02 -

The sauce thickens quickly as it sits, so do not be afraid to add more pasta water or even a splash more milk to loosen it up
Leftovers will brown slightly because of the avocado, but a squeeze of fresh lemon juice stirred in before serving helps restore the vibrant color

03 -

If your avocados are not perfectly ripe, you can microwave them in 20-second bursts to soften them slightly before blending
The red pepper flakes are optional but highly recommended, they add a subtle warmth that makes the creaminess feel more sophisticated