Creamy Avocado Spinach Pasta

There's something about the first time you blend an avocado into pasta that feels like you're getting away with something delicious. I was standing in my kitchen on an ordinary Tuesday, looking at a ripe avocado and a handful of spinach, when it hit me—what if I stopped treating them as salad ingredients and made them do the work of a proper sauce? Twenty minutes later, I had a bowl of silky, verdant spaghetti that tasted nothing like health food and everything like comfort. That's when I knew this would be a recipe I'd make again and again.

I made this for my sister when she came over stressed about meal prep, and watching her twirl that bright green pasta on her fork completely changed her mood. She kept saying it tasted like something from a restaurant, but lighter—the kind of meal that doesn't leave you feeling heavy afterward. That's the magic of it, honestly. It feels indulgent and nourishing at the same time.

Ingredients

• Spaghetti: 400 grams, cooked to that perfect just-tender stage where it still has a whisper of resistance when you bite it.
• Ripe avocados: Two of them, and this is non-negotiable—they need to yield slightly to gentle pressure, not be hard or brown inside.
• Fresh baby spinach: 100 grams, the tender kind that doesn't feel like eating leaves.
• Garlic: Two cloves, which gives you a background warmth without overpowering the delicate avocado.
• Extra-virgin olive oil: 60 milliliters, the kind that tastes like something, not just neutral fat.
• Fresh lemon juice: 30 milliliters, the brightness that keeps everything from tasting flat or one-dimensional.
• Grated Parmesan cheese: 30 grams, plus extra for the table, because the umami matters here.
• Fresh basil: Two tablespoons, optional but absolutely changes the character of the dish if you use it.
• Sea salt and black pepper: Season generously—this is where your personal taste takes over.
• Pasta cooking water: Reserved and ready, the secret to silky sauce without cream.

Instructions

Boil the pasta properly:

Fill a large pot with salted water and bring it to a rolling boil—you want it aggressively bubbling before the pasta goes in. Cook the spaghetti according to the package instructions but taste it a minute before the time says it should be done; al dente means it has some firmness when you bite through it.

Make the sauce while pasta cooks:

While your water is heating, add the avocados, spinach, garlic, olive oil, lemon juice, Parmesan, basil if you're using it, salt, and pepper to a food processor or blender. Pulse and blend until the whole thing turns into a smooth, silky green mixture, stopping to scrape down the sides so nothing hides in the corners.

Loosen the sauce:

Add two to four tablespoons of that reserved pasta water and blend again just until the sauce reaches the consistency of pourable cream. Start with two tablespoons and add more if you need it—you're looking for something that flows but isn't thin.

Combine pasta and sauce:

Return the hot drained spaghetti to the warm pot, pour the avocado sauce over it, and toss everything together gently but thoroughly so every strand gets coated. If it looks too thick, add a splash more pasta water and toss again.

Plate and finish:

Divide the pasta among plates and finish each one with a light shower of lemon zest, a grind of black pepper, and a handful of extra Parmesan. Serve immediately while everything is still warm.

Save

My favorite moment with this dish was when my neighbor stopped by and I offered her a plate, expecting her to politely decline. Instead, she sat right down at my counter and ate the whole thing while telling me about her week, and somehow the meal became the entire point of the visit rather than just an aside. Food that brings people into the moment like that—that's when you know you've found something worth keeping.

Why the Pasta Water Matters

The first time I made this without thinking to reserve pasta water, I ended up with something that looked more like guacamole on noodles than an actual sauce. That starchy, salty pasta cooking water is what allows the avocado to emulsify and coat every strand instead of just clumping in chunks. It's the same principle that makes cream sauces work, but here the starch does the binding instead. Once I understood that, everything changed.

Variations to Keep It Interesting

The beauty of this base recipe is that it welcomes additions without complaint. Some days I'll toss in a handful of roasted cherry tomatoes for brightness and sweetness, other times I'll add sautéed mushrooms for earthiness and texture. I've made it with toasted pine nuts and walnuts stirred through, and it transforms from a light green simplicity into something with more presence on the plate.

Making It Your Own

If you need this to be vegan, nutritional yeast swaps in beautifully for the Parmesan and actually brings a savory richness all its own. And if you're cooking for someone with a gluten sensitivity, this is the moment to reach for rice pasta or chickpea pasta, which hold up well to the avocado sauce. The dish adapts easily because the flavors are strong enough to work in different forms.

• Serve this immediately after tossing, as avocado can oxidize and the warmth of the pasta is part of what makes it taste complete.
• If you find yourself with leftover sauce, thin it with a little more lemon juice and use it as a spread on toast or a dip for vegetables.
• This is genuinely better made fresh, so save it for times when you can sit down and eat right away rather than letting it wait in the fridge.

Save

This recipe taught me that sometimes the simplest approach is the most elegant one. Avocado, spinach, lemon, and pasta—there's a kind of honesty in that.

Recipe Questions & Answers

→ How can I make the sauce creamier?

Add reserved pasta cooking water gradually while blending until you achieve a silky, pourable texture.

→ Can I substitute Parmesan in this dish?

Yes, nutritional yeast can be used as a flavorful, dairy-free alternative to Parmesan.

→ What pasta works best with this sauce?

Traditional spaghetti works wonderfully to hold the creamy avocado-spinach sauce evenly.

→ How do I keep the sauce vibrant and green?

Use fresh baby spinach and ripe avocados, and blend the sauce just before serving to preserve its bright color.

→ Are there suggested additions for extra texture?

Toasted pine nuts or walnuts add a satisfying crunch and enhance the flavor profile.