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spinach and avocado pasta

Spinach and Avocado Pasta Recipe

Whole wheat pasta tossed in a creamy vegan spinach and avocado sauce, finished with fresh tomatoes and toasted pine nuts.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4
Calories 399kcal
Author Rena


  • 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


  • Cook the pasta 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 avocado, spinach, garlic, olive oil, 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 sauce is smooth and of the desired consistency. Taste and add more salt and pepper if necessary.
  • Toss the pasta with the sauce. Top with cherry tomatoes, pine nuts, and parsley then serve immediately.



Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 399kcal | Carbohydrates: 59g | Protein: 12g | Fat: 15g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 503mg | Fiber: 3g | Vitamin A: 815IU | Vitamin C: 10.8mg | Calcium: 53mg | Iron: 3.5mg