Creamy Spinach Avocado Pasta

Spinach leaves can grace your table in so many delightful ways. We enjoy them tossed in a salad or chopped in soups, stews, smoothies, tofu scrambles and egg dishes.Today we recommend blending them into this delightfully verdant sauce. The addition of avocado, pine nuts and olive oil brings both additional fiber and healthy fats to a fast weeknight-friendly dish. You can whip up the spinach sauce in the time that it takes to bring your water to a boil so dinner can be ready in a flash.

Recipe adapted from: https://mondaysundaykitchen.com/creamy-avocado-spinach-pasta/

Serves: 4
Prep Time: 5 mins
Cook Time: 12 mins
Ready In: 12 mins
  • 1/4 c olive oil
  • 1/2 ripe avocado
  • 1 clove garlic, roughly chopped
  • 1/2 c Parmesan Reggiano, finely grated (plus a bit more to serve)
  • 2 c baby spinach, washed, dried and lightly packed
  • 4 TBSP toasted pine nuts, split (2 TBSP blended, 2 TBSP for garnish)
  • juice of a 1/4 lemon
  • 1/2 tsp kosher salt, to taste
  • 1/4 tsp ground pepper, to taste
  • ½ lb (about 3 cups) penne, radiatore or another similar pasta
  1. Fill a large pot halfway with water, add a dash of salt, bring to boil.
  2. Meanwhile, in a blender or food processor add olive oil, avocado, garlic, Parmesan, spinach, pine nuts, lemon, salt and pepper.
  3. Blend all on the lowest setting until everything is well incorporated. Slowly increase to the highest blender setting and blend until the sauce is creamy and smooth (about 45 seconds). Set aside. *If the sauce is too thick, add a tablespoon of water at a time to loosen.
  4. When water is boiling, add your pasta of choice and let boil until al dente, stirring occasionally.
  5. Drain pasta in a colander and toss back into the pot.
  6. Add the creamy avocado sauce to the pasta and stir until well coated. Taste and add more salt and pepper as needed.
  7. Serve with grated Parmesan and a sprinkling of pine nuts.