Creamy Avocado Spinach Pasta
Who knew something so luxuriously creamy could come together in just 22 minutes? This avocado spinach pasta is about to become your new weeknight hero—silky, satisfying, and sneakily nutritious. The best part? No heavy cream required.
The magic happens when buttery avocado meets toasted pecans and fresh spinach in the blender. It creates a sauce that clings to every strand of pasta with just the right balance of richness and brightness from fresh lemon juice. This isn’t just another pasta recipe—it’s your solution to that “I want something special but don’t have time” dilemma.
Ingredients
- 10 ounces spaghetti or fettuccine (semolina pasta recommended)
- 1 clove garlic
- 1 ripe 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)
Steps
- Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Cook the pasta according to package instructions until al dente (typically 8-10 minutes). The pasta should have a slight bite to it—not mushy but not hard in the center. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, prepare your ingredients: peel and roughly chop the garlic, cut the avocado in half, remove the pit and scoop out the flesh, wash the spinach if needed, and grate the Parmesan cheese if using a block.
- Add the garlic, avocado, spinach, pecans, basil, Parmesan cheese, lemon juice, salt, and pepper to your blender. Start with ¾ cup of the reserved pasta water and blend until completely smooth (30-45 seconds). The sauce should be creamy but pourable—similar to the consistency of a thick smoothie. Add more pasta water 1 tablespoon at a time if needed to thin the sauce.
- Return the drained pasta to its pot or transfer to a large serving bowl. Pour the avocado sauce over the hot pasta and toss gently but thoroughly using tongs until every strand is coated. The residual heat from the pasta will warm the sauce perfectly without cooking the avocado.
- Serve immediately in warmed bowls, garnished with extra Parmesan cheese, fresh basil leaves, or a drizzle of olive oil if desired. For the best flavor and presentation, enjoy this pasta right away—the avocado will begin to oxidize after about an hour.
Smart Swaps
- Use gluten-free pasta instead of regular pasta (1:1 ratio) – maintains the texture while making it celiac-friendly
- Substitute walnuts or pine nuts for pecans – each brings a different flavor profile while maintaining the creamy texture
- Try arugula instead of spinach for a peppery kick – use the same 1 cup measurement
- Swap nutritional yeast (⅓ cup) for Parmesan to make it vegan – adds the same umami quality
Make It Diabetes-Friendly
- Use whole grain pasta instead of semolina (reduces net carbs by approximately 5g per serving)
- Increase the spinach to 2 cups and reduce pasta to 8 ounces to lower the carb-to-fiber ratio
- Add 1 tablespoon of chia seeds to the sauce for added fiber (slows carbohydrate absorption)
- Serve with a side of protein (like 4 ounces of grilled chicken) to further reduce glycemic impact
Pro Tips
- Reserve more pasta water than you think you’ll need—it’s your secret weapon for adjusting sauce consistency
- Blend the sauce ingredients in order from hardest to softest (nuts and garlic first, then add the softer ingredients)
- Squeeze a little extra lemon juice over the finished dish just before serving to prevent browning
- For meal prep, cook the pasta ahead but make the sauce fresh—it takes just 5 minutes and prevents avocado oxidation