Creamy Avocado Spinach Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Creamy Avocado Spinach Pasta
Description
This recipe uses cooked spaghetti or fettuccine combined with a blender sauce of avocado, fresh spinach, garlic, pecans, basil, Parmesan cheese, and freshly squeezed lemon juice. The blended sauce creates a creamy, smooth texture that coats the pasta evenly. The pecans add a subtle crunch and nuttiness, while lemon juice and basil bring brightness and aromatic freshness. The sauce uses pasta water to adjust consistency for a balanced coating.
The flavor profile balances creamy avocado and cheese richness with the freshness of spinach and herbs, accented by garlic's pungency and peppery seasoning. The presence of Parmesan adds depth and umami. The sauce is best served on the day it's made to avoid discoloration from the avocado.
This dish is suitable for a light main course or side and pairs well with fresh salads or crusty bread. It can accommodate pasta variations like whole wheat or gluten-free based on preference.
Use ripe avocados and fresh ingredients for optimal flavor and texture. Pecan substitutions such as walnuts or pine nuts offer a different nutty dimension without altering the creamy nature of the sauce.
Ingredients
- 10 ounces spaghetti dry, or fettuccine, I used semolina pasta
- 1 clove garlic
- 1 avocado
- 1 cup spinach fresh
- ½ cup pecans
- ¼ cup basil fresh
- ¼ cup Parmesan Cheese freshly grated
- 1 tablespoon lemon juice freshly squeezed
- ¾ to 1 cup pasta water
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Cook the pasta according to the package instructions.
- Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
- Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
Notes
- Spaghetti or fettuccine works well; semolina pasta is recommended but whole wheat or gluten-free can be used.
- Serve the avocado sauce the day it's made, as avocados can brown if stored.
- If pecans are not preferred, walnuts or pine nuts can be substituted in the sauce.
- Adjust sauce consistency by starting with ¾ cup pasta water and adding more as needed.
- Freshly squeezed lemon juice adds brightness; white wine vinegar can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 4mg | 1% |
| Sodium | 407mg | 17% |
| Potassium | 515mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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