This vibrant pasta dish is a creamy, comforting bowl of goodness made with wholesome ingredients like ripe avocado, fresh spinach, basil, garlic, and lemon. It’s completely dairy-free unless I decide to keep the Parmesan, and comes together quickly—perfect for a weeknight dinner. The avocado creates a naturally rich and smooth sauce that coats every strand of pasta, and the fresh herbs and lemon juice give it a bright, zesty kick. Whether I want something healthy, fast, or just delicious, this pasta checks all the boxes.
Why I’ll Love This Recipe
I love this recipe because it combines fresh, simple ingredients into a pasta dish that feels both indulgent and nourishing. The avocado gives it that creamy texture without needing any heavy cream, while the spinach and basil add freshness and color. It’s also easy to customize, whether I want to make it vegan, pack in some protein, or swap out the nuts. And the best part? It’s ready in under 30 minutes, making it ideal for when I want something satisfying without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces of dry spaghetti or fettuccine
1 large garlic clove
1 large ripe avocado, peeled and pitted
1 cup fresh spinach, packed
¼ cup pecans
¼ cup fresh basil leaves
½ cup freshly grated Parmesan cheese (optional, for added richness)
2 tablespoons fresh lemon juice
¾ cup reserved pasta water (more if needed to thin out the sauce)
Salt, to taste
Freshly ground black pepper, to taste
Directions
I start by bringing a large pot of salted water to a boil. I cook the spaghetti or fettuccine according to package instructions until al dente. Before draining, I reserve at least 1 cup of the pasta water and then set it aside.
While the pasta cooks, I add the garlic, avocado, spinach, pecans, basil, Parmesan (if using), and lemon juice to a blender or food processor.
I pour in about ¾ cup of the hot reserved pasta water and blend everything together until smooth and creamy. If the sauce is too thick, I add more pasta water gradually until it reaches a silky, pourable consistency.
Once the pasta is cooked and drained, I return it to the pot and pour the sauce over the noodles. I toss everything well until the pasta is evenly coated with the green avocado-spinach sauce.
I season with salt and freshly ground black pepper to taste. Then, I serve it right away for the best flavor and texture.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
I sometimes swap pecans for walnuts or pine nuts depending on what I have on hand. Each gives the sauce a slightly different flavor and texture.
For a completely vegan version, I skip the Parmesan or use nutritional yeast for a cheesy flavor.
I like using whole wheat or gluten-free pasta for different dietary needs.
To make the dish more filling, I often add grilled chicken, shrimp, chickpeas, or tofu.
I occasionally change up the herbs by using parsley or cilantro instead of basil for a different flavor profile.
Storage/Reheating
This pasta is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm the pasta gently on the stove over low heat and add a splash of water to loosen the sauce. I stir constantly to avoid overheating the avocado. Since the sauce is made with avocado, it may darken slightly over time, but the flavor still holds up well for a day or two.
FAQs
Can I Use A Different Type Of Nut Instead Of Pecans?
Yes, I can use walnuts, almonds, pine nuts, or even skip the nuts entirely if there are allergy concerns. The nuts add texture and depth to the sauce but aren’t strictly necessary.
Can I Make The Avocado Sauce Ahead Of Time?
It’s best to make the sauce fresh because avocado oxidizes and turns brown. However, if I need to prep ahead, I store the sauce in an airtight container with plastic wrap pressed against the surface and a little extra lemon juice to slow the browning.
What Pasta Works Best For This Recipe?
I like using spaghetti or fettuccine because the creamy sauce clings nicely to long noodles. Short pasta like penne or rotini works too, though it gives a slightly different texture.
How Can I Make This Recipe Vegan?
To make it vegan, I simply leave out the Parmesan cheese or replace it with nutritional yeast. The avocado still provides all the creaminess needed.
Can I Add Vegetables Or Protein To This Dish?
Absolutely. I sometimes add sautéed mushrooms, cherry tomatoes, grilled chicken, or even shrimp to make it more hearty. Steamed broccoli or zucchini would also be great additions.
Conclusion
This creamy avocado spinach pasta is one of those recipes I keep coming back to because it’s fast, flavorful, and flexible. The smooth avocado sauce tastes decadent without being heavy, and it’s packed with fresh, green ingredients that make me feel good after eating it. Whether I’m cooking for myself or guests, this pasta always delivers comfort, color, and deliciousness in every bite.
