Creamy Avocado Spinach Pasta

I threw this together on a Tuesday night when the fridge was nearly bare but I had two soft avocados sitting on the counter. The sauce came together in minutes, and when I tossed it with hot pasta, the kitchen smelled bright and green. My daughter took one bite and declared it magic pasta, and honestly, I couldn't argue.

The first time I made this for friends, I was nervous it was too simple. But when they went quiet over their bowls and one of them asked if I'd been hiding a secret Italian grandmother, I knew it was a keeper. Sometimes the best recipes are the ones that don't try too hard.

Ingredients

• Spaghetti: Use whatever long pasta you have on hand, but spaghetti holds the creamy sauce just right without clumping.
• Ripe avocados: They need to be soft enough to blend smoothly, if they're still firm, let them sit on the counter another day or two.
• Fresh baby spinach: The tender leaves blend into silk, no tough stems to worry about.
• Garlic: Two cloves give a gentle warmth without overpowering the delicate avocado flavor.
• Extra-virgin olive oil: This adds richness and helps the sauce cling to every strand of pasta.
• Fresh lemon juice: A squeeze of lemon keeps the avocado bright green and adds a lively tang.
• Parmesan cheese: Grated fine, it melts right into the sauce and adds a salty, nutty depth.
• Fresh basil: Optional, but a few leaves make the sauce taste like summer.
• Sea salt and black pepper: Season to taste, the salt brings everything together.
• Pasta cooking water: This starchy liquid is the secret to a glossy, restaurant-quality sauce.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the spaghetti until it still has a little bite. Before draining, scoop out half a cup of that cloudy pasta water, it's liquid gold for the sauce.

Blend the sauce:

Toss the avocados, spinach, garlic, olive oil, lemon juice, Parmesan, basil, salt, and pepper into a blender or food processor. Blend until it's completely smooth and bright green, scraping down the sides once or twice.

Loosen the sauce:

Add a few tablespoons of the reserved pasta water to the blender and pulse again. The sauce should be creamy and pourable, not thick like guacamole.

Toss everything together:

Return the drained pasta to the warm pot and pour the sauce over top. Toss gently until every strand is coated, adding a splash more pasta water if it looks dry.

Serve hot:

Divide the pasta among plates and finish with lemon zest, extra Parmesan, and a few grinds of black pepper. Serve right away while the sauce is still silky.

Pin It

I remember sitting on the back porch with a bowl of this after a long day, the lemon and basil catching the breeze. It wasn't fancy, but it felt like taking care of myself. That's when I realized good food doesn't have to be complicated to matter.

Make It Your Own

If you want a vegan version, swap the Parmesan for nutritional yeast and you won't miss a thing. I've also stirred in roasted cherry tomatoes for sweetness or sauteed mushrooms for earthiness, both work beautifully. Sometimes I toast a handful of pine nuts or walnuts and scatter them on top for crunch.

What to Serve It With

This pasta is rich enough to stand alone, but a simple arugula salad with lemon dressing balances it nicely. Garlic bread is never a bad idea, and a crisp white wine or sparkling water with lime feels just right. Keep it light so the creamy sauce stays the star.

Storage and Leftovers

The sauce turns brown and loses its magic after a few hours, so I don't recommend making this ahead. If you do have leftovers, eat them cold straight from the fridge the next day, it's oddly good as a pasta salad. Just know the color won't be as vibrant and the texture won't be as creamy.

• Store any leftover sauce separately in an airtight container with plastic wrap pressed directly on the surface.
• The pasta itself keeps fine for a day or two in the fridge.
• Give the sauce a good stir before using, it may separate slightly.

Pin It

This is the kind of recipe I reach for when I want something nourishing without the fuss. It's bright, it's comforting, and it reminds me that simple can be stunning.

Recipe FAQs

→ How can I make the sauce creamier?

Adding reserved pasta cooking water little by little helps achieve a smoother, silkier sauce consistency without thinning out flavors.

→ What can I substitute for Parmesan cheese?

For a dairy-free option, nutritional yeast adds a similar umami flavor and a cheesy note.

→ Can I add other vegetables to the dish?

Yes, roasted cherry tomatoes or sautéed mushrooms complement the creamy sauce and add extra texture.

→ Is it necessary to peel the avocados before blending?

Yes, peeling ensures a smooth texture without any bitter skin bits disrupting the sauce.

→ What type of pasta works best for this dish?

Spaghetti is ideal as it holds the creamy avocado-spinach sauce well, but other long pasta like linguine can also be used.