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This Spinach and Avocado Pasta Recipe is one of those vegan pasta dishes that will be so satisfying in all the feel-good ways. It is so creamy, fresh, and flavorful. Super easy to make, and even the kids will love it.
Another vegan dish you will like is my vegan lentil soup recipe.
This pasta dish is made with a simple avocado pasta sauce made from spinach, avocado, and pantry staples. It’s made with Whole wheat tender pasta mixed with avocado sauce and then topped off with fresh tomatoes and pine nuts for the extra crunch. Make a big batch to share and leftovers are even better!
Ingredients you will need
Below is a list of ingredients you will need to make this pasta. Full measurements are listed further down in the recipe card.
How to make Avocado Pasta
Below is a step-by-step guide on how to make this dish.
Step 1: Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.
Step 2: While the pasta is cooking, make the sauce. Place the avocado, spinach, garlic, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor.
Step 3: Blend, adding the cooking water 1 tablespoon at a time until the sauce is smooth and of the desired consistency. Taste and add more salt and pepper if necessary.
Step 4: Toss the pasta with the sauce. Top with cherry tomatoes, pine nuts, and parsley then serve immediately.
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- You can use any pasta of your choice. For a low-carb option make it with zoodles. If you do not know how to make zoodles check out this post on how to make zucchini noodles.
- This salad is best served cold. I recommend allowing the pasta to cool completely before mixing it with the sauce.
- Do not forget to reserve pasta water.
Frequently Asked Questions
How long does avocado pasta last in the fridge?
Avocado Pasta will last 3-4 days in the fridge. Place in a sealed container before storing.
Yes. You can. But this pasta is meant to be served cold and will taste better cold. Reheating is optional.
The addition of lime or lemon juice along with salt will help with delaying the avocado from turning brown when mixed with your pasta.
Yes. You may use chopped kale instead of spinach. The flavor will change slightly.
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Spinach and Avocado Pasta Recipe
Ingredients
- 10 ounces whole-wheat spaghetti
- 1 ripe avocado, peeled and seeded
- 1 cup fresh spinach leaves
- 1/2 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 and 1/2 cups cherry tomatoes, halved
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the 10 ounces whole-wheat spaghetti in salted water according to package directions. Reserve 1/4 cup of the cooking water.
- While the pasta is cooking, make the sauce. Place the 1 ripe avocado, 1 cup fresh spinach leaves, 1/2 teaspoon minced garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor.
- Blend, adding the cooking water 1 tablespoon at a time until the sauce is smooth and of the desired consistency. Taste and add more salt and pepper to taste if necessary.
- Toss the pasta with the sauce. Top with 1 and 1/2 cups cherry tomatoes, 2 tablespoons toasted pine nuts, and 2 tablespoons chopped fresh parsley then serve immediately.
Video
Notes
- Use any pasta of your choice.
- Pine nuts are optional if you don’t have any.
- Allow the pasta to cool completely before mixing it with the sauce.
- Don’t forget to reserve some pasta water. If you do, don’t sweat it, you can use water instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Feels healthy and satiating.
I’d love to try this over zoodles; Sounds delish and I can make it Keto friendly 🙂
perfect idea! it will still be delicious
Is this a cold pasta or serve warm? I’m assuming cooler since the sauce won’t be warm.
Yes it’s cold. Tastes so good! my kids love it.
Very soso
How well does this keep with the sauce having avocado in it? I only cook for one and eat through the leftovers throughout the week and was just wondering how long/well it would keep in the fridge!
Hi Sarah. I would say 2 days if you store in a tightly sealed container. To get the avocado color to last even longer, place a plastic wrap right over the spaghetti and cover it before placing it in the fridge.
I added loads more lemon juice, just to give it some taste, but still didn’t like it.
Definitely won’t try it again
it was very good.