Creamy Avocado Spinach Pasta
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Here’s a timeless favorite on my blog that never fails to impress: Creamy Avocado Spinach Pasta, a symphony of fresh flavors that’s not just delicious but nutritious too. Best of all, this crowd-pleaser is ready in under 30 minutes, making it the perfect quick yet elegant meal for any occasion!
Easy Creamy Avocado Spinach Pasta Recipe
You won’t believe how effortlessly this creamy avocado spinach pasta comes together. With the rich, buttery texture of avocado, the freshness of spinach, and the nutty crunch of pecans, every bite is a culinary delight. The hint of lemon and sprinkle of Parmesan add that perfect zest that elevates this dish to restaurant-quality, right in your own kitchen.
Think creamy pasta dishes are reserved for cheat days? Think again! This dish brings you all the indulgence without the guilt. The avocado provides healthy fats, and the fresh ingredients make it a well-rounded meal. Whether you’re serving it for a special dinner or a quick weeknight meal, this pasta will have everyone at the table asking for seconds.
Pro Tip
For the best flavor and texture, use a ripe avocado and freshly squeezed lemon juice in your sauce. Blend the sauce until completely smooth, adjusting the pasta water as needed to achieve your desired consistency.
- Spaghetti or fettuccine: You can use whole wheat pasta for a healthier option.
- Garlic: Adds a kick of flavor; garlic powder can be used if fresh isn’t available.
- Avocado: Creates a creamy texture; no real substitute as it’s the star of the sauce.
- Spinach: Adds color and nutrients; you can swap it with kale or other leafy greens.
- Pecans: Provide crunch and richness; walnuts or almonds are good alternatives.
- Basil: Brings freshness to the dish; try parsley if you want a milder flavor.
- Parmesan cheese: Adds savory depth; nutritional yeast can be a vegan substitute.
- Lemon juice: Brightens up the flavors; lime juice could be used for a different twist.
- Pasta water: Helps create the desired consistency for the sauce; adjust as needed.
- Salt and pepper: Essential for seasoning; adjust to taste.
Let’s whip up this creamy avocado spinach pasta! Trust me, it’s as easy as it is delicious. Here’s how we’ll do it:
You’ve cooked pasta before, right? Just follow the instructions on the package. Any type of spaghetti or fettuccine works well. I’m using semolina pasta this time, but feel free to choose your favorite.
Next, grab your blender and toss in the garlic, avocado, spinach, pecans, basil, Parmesan cheese, lemon juice, salt, and pepper. Start with ¾ cup of the pasta water we reserved from cooking, and blend it all up. You can add more water if needed to get the consistency you like.
Finally, combine the pasta and sauce in a bowl, tossing until everything’s well-coated. Serve it right away, since the avocado will start to change color if you let it sit too long. That’s it! We’ve got a bowl of creamy, flavorful pasta ready to enjoy in under 30 minutes.
Frequently Asked Questions
Can I use a different type of nut instead of pecans?
Absolutely! You can substitute walnuts or pine nuts for the pecans, or even leave the nuts out entirely if you have an allergy concern.
Can I make the avocado sauce ahead of time?
It’s best to make the avocado sauce right before serving, as the avocado may turn a brownish color if it sits too long. If you need to make it a little ahead, adding a touch more lemon juice might help prevent discoloration.
What kind of pasta works best for this recipe?
Feel free to use your favorite type of spaghetti or fettuccine. Whole wheat or gluten-free pasta would work just as well if you have dietary preferences or restrictions.
Can I add protein to this dish?
Certainly! Grilled chicken, shrimp, or even tofu would make a great addition to this dish, providing extra protein and making it a more filling meal.
Expert Tips
- Use Ripe Avocados: Make sure to choose a ripe avocado for the sauce. It should yield slightly to gentle pressure, ensuring a creamy and smooth texture.
- Don’t Overcook the Pasta: Cook the pasta al dente according to the package instructions. Overcooked pasta will become mushy and won’t hold up well with the creamy sauce.
- Adjust Sauce Consistency: Start with the lower amount of pasta water and gradually add more as needed to achieve the desired consistency for your sauce. It allows you to control the texture to your liking.
- Serve Immediately: The avocado sauce is best when fresh, so make sure to toss the pasta with the sauce and serve immediately to enjoy the bright flavors and rich color.
- Customize with Herbs: Feel free to add or substitute other fresh herbs such as parsley or cilantro to give the sauce a unique twist. Experimenting with fresh herbs can create new flavor profiles to match your taste preferences.
Storage
Since the sauce contains fresh avocado, it’s best to enjoy the dish the day it’s made. If you do have leftovers, storing them in an airtight container in the refrigerator and enjoying them the next day is your best bet, but be mindful that the sauce may change in color.
Discover More Pasta Recipes
- Pesto Shrimp Asparagus Pasta
- Pasta Alla Vodka
- Chicken Pesto Caprese Pasta
- Spinach Artichoke Pasta
- Creamy Tomato Chicken Pasta
- Cajun Chicken Pasta
- Creamy Ravioli
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Creamy Avocado Spinach Pasta
Video
Ingredients
- 10 ounces spaghetti (dry, or fettuccine, I used semolina pasta)
- 1 clove garlic
- 1 avocado
- 1 cup fresh spinach
- ½ cup pecans
- ¼ cup fresh basil
- 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 pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Notes
- Pasta Type: You can use spaghetti or fettuccine; semolina pasta is recommended but feel free to experiment with whole wheat or gluten-free options.
- Avocado Sauce: Serve this sauce the day it’s made, as avocados may turn brownish if stored.
- Pecan Substitution: If pecans aren’t your favorite, try walnuts or pine nuts for a different twist.
- Adjusting Consistency: Start with ¾ cup of pasta water for the sauce and add more as needed to reach your desired texture.
- Lemon Juice: Freshly squeezed lemon juice adds brightness, but a splash of white wine vinegar can be a good substitute if you’re in a pinch.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is definitely 5-star. It has become my absolute favorite pasta sauce. And despite the avocado in it, it doesn’t turn muddy color – I think the multitude of other greens and lemon juice keep it looking lively.
I’m so thrilled to hear this recipe has become your favorite pasta sauce! You’re absolutely right—the combination of greens and a splash of lemon juice helps keep that vibrant color. It’s like a little kitchen magic, isn’t it? 😊 Thanks for the 5-star rating!
I made this exactly as stated but omitted the nuts. It was quick and easy. We had enough sauce left over to use on grilled salmon as roasted vegetables the next night. We loved it and I shared it with several friends. So so good!
Made this recipe this evening. Great recipe, thank you of the inspiration & quick solution for a weeknight dinner.
My pleasure, so glad you liked it!
This has become one of my absolute favorite pasta sauces. I follow the recipe exactly, and have found it saves pretty well for a couple of days, as long as I put a film of plastic wrap over it to seal it. If it looks a little dingier on the surface, it doesn’t affect the flavor.
I’ve made this now for two years , I will continue to cause we absolutely love it .. thanks for sharing
I don’t have a photo because there is nothing left. This was easy and delicious and there are very few recipes that my whole family likes.
So glad you liked it!
This has become one of my go to recipes. It is delicious. I add some halved pecorino tomatoes and a little feta and its magic. I love that it is so low in cholesterol and has lots of fibre.
Fast and easy lunch. No Parmesan, garlic or basil on hand. Skipped Parm, Used 1/4t garlic powder. Sprinklied dried basil on top with CRP.
should I use toasted, roasted or not cooked pecans ?
The ones I used are the Costco pecans which I believe are row but toasted pecans would be nice in this recipe.
can we skip the pecans
You can, but since this is a sort of pesto, I would replace them with something else, like pine nuts.
So easy to make and absolutely delicious! Made a few times, personally like to add a little extra garlic, parm & lemon juice, but it’s so tasty either way, thanks! 🙂
That’s wonderful! We’re so glad you enjoyed it!
Delicious! This is going in the rotation. I had to use pistachios because I didn’t have pecans. Thanks!
So glad you enjoyed it!
I enjoyed the recipe. Made a few Italian changes… Used pine nuts instead of pecans. And of course more garlic. Very nice and simple to make. Used food processor. Served with Bucatini. Mangia.
The recipe looks delicious, definitely making this! Is it fresh basil or dried basil? If it’s fresh basil, do you have any suggested alternatives?
That’s fresh basil. You could use dry basil, about 1 tbsp.
This is the definition of comfort food, except it’s healthy.