Avocad-OH YEAH! Avocado and Spinach Pasta Recipe

I'm always looking for new ways to eat avocado. I buy them by the dozen and put them in salads, on toast, and in rice bowls. I sometimes even just cut them in half and eat them with a spoon when I'm wanting a little mid-day snack. Combining my favorite green with my favorite carb, however, has been one of my best discoveries yet. 

I love a good Alfredo sauce, but it definitely isn't something I (or anyone else) should eat on a regular basis. This avocado-based sauce is a delicious and healthier alternative that still provides a decadent, creamy texture. Seriously, the avocado does such a good job that you'd think there is actual cream hiding in there. Add in a serving of super food spinach, and you're also loading up on protein, fiber, potassium, and tons of vitamins at a low caloric count! The best part (aside from that vibrant green color and hint of fresh squeezed lemon) is that the only cooking required is boiling the pasta; all you need for the rest is a food processor and the whole dish is done in 15 minutes! Holy guacamole, I don't think a pasta sauce could get any better than this!

I used whole wheat linguine for this recipe, but you can use any pasta you'd like! Next time, I think I'll go for a healthier option and pair this sauce with zoodles or spaghetti squash. Because avocados oxidize quickly after you slice them, this sauce is best when served immediately. The 

This recipe was originally discovered on Jo Cooks and serves 4


10 oz pasta; I used whole wheat linguine
1 clove garlic
1 avocado
1 cup fresh spinach
1/2 cup pine nuts (Jo Cooks' recipe called for pecans, but pine nuts were what I had on hand!)
1/4 cup basil
1/4 cup parmesan cheese, grated
1 small lemon, juiced
3/4 to 1 cup pasta water
salt and pepper to taste

1. Cook the pasta according to instructions on the package.

2. While pasta is cooking, add the rest of the ingredients to the food processor and blend until it turns into a smooth sauce. Start with 3/4 cup pasta water and add more as needed to achieve desired consistency. 

3. Toss the pasta with the sauce and serve immediately.

Rachel Bergan