Avocado Pasta with Spinach & Basil

By Tuesday, February 26, 2013

I pinned this recipe over a year ago. A YEAR AGO. That’s how many delicious recipes I am overwhelmed by every single day. Hundreds. Still, I’m super surprised it took me this long to try making pasta with a creamy avocado sauce because, well… I am addicted to pasta and absolutely love avocados.

So often I gravitate towards creamy sauces for pasta and they are rarely healthy. Wait, scratch that – they are NEVER healthy. Alfredo and carbonara are the exact opposite of healthy. So using a cream substitute like yummy avocado is appealing to my tastebuds and my waistline. As Charlie Sheen would so obnoxiously say… winning!

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This pasta hardly difficult. Cook pasta, throw sauce ingredients in food processor and stir it all together. It’s not rocket science. I like recipes like that.

Oh, and it tastes great too. In fact, My Other Half said he wouldn’t change a single thing. I was tickled pink.

Avocado Pasta with Spinach & Basil
Adapted from Bliss

  • 1 ripe avocado
  • 1/2 lime
  • 2 tsp minced garlic
  • ¼ jalapeño (omit if you don’t like spicy)
  • 3 tbsps chopped basil
  • 1 tsp salt
  • 1/4 cup olive oil
  • 2 cups spinach
  • fresh grated parmesan, for garnish
  • 375 g spinach fettucine or other long pasta

While cooking the pasta, put  the first seven ingredients and half the spinach in a food processor and blend until smooth. When the pasta is ready, put the rest of the spinach in a large bowl and strain the pasta – reserving the pasta water. Put the hot, drained pasta on top of the spinach to wilt it. Top with the avocado sauce and stir, adding as much pasta water as necessary to bring it all together. Garnish with a generous grating of parmesan.

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