Creamy Avocado Spinach Pasta (Printable version)

Silky avocado and spinach sauce combined with spaghetti for a quick, nourishing dish with lemon and garlic.

# What you need:

→ Pasta

01 - 14 ounces spaghetti
02 - Salt, to season pasta water

→ Creamy Avocado-Spinach Sauce

03 - 2 ripe avocados, pitted and peeled
04 - 3.5 ounces fresh baby spinach
05 - 2 cloves garlic, peeled
06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1/4 cup grated Parmesan cheese, plus extra for serving
09 - 2 tablespoons fresh basil leaves (optional)
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 to 4 tablespoons reserved pasta cooking water

→ Garnish

13 - Lemon zest, for sprinkling
14 - Freshly ground black pepper
15 - Extra Parmesan cheese

# How To:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Combine avocados, spinach, garlic, olive oil, lemon juice, Parmesan, basil (if using), salt, and black pepper in a food processor or blender. Blend until smooth, scraping sides as needed.
03 - Add 2 to 4 tablespoons of reserved pasta water to the sauce and blend again until creamy and pourable.
04 - Return drained spaghetti to the warm pot. Pour the avocado-spinach sauce over the pasta and toss thoroughly to coat, adding more pasta water if a silkier texture is desired.
05 - Divide pasta onto plates. Top with lemon zest, extra Parmesan, and a fresh crack of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than ordering takeout, no fancy techniques required.
  • The avocado creates a naturally creamy sauce without any cream, butter, or pretension.
  • It tastes sophisticated enough to serve to guests but casual enough for a solo weeknight dinner.
02 -
  • If your avocados aren't ripe enough, the sauce will taste thin and watery instead of silky—wait an extra day or two if they feel hard.
  • The pasta water is essential; it's what transforms the avocado into a proper sauce rather than just mashed avocado on pasta, so never skip reserving it.
03 -
  • Taste the sauce before it touches the pasta—if it needs more salt or lemon, adjust it now when the flavors are concentrated, not when they're spread thin across four plates.
  • The warmth of the pasta is what brings out the avocado flavor, so don't be tempted to chill anything; use warm plates and eat it immediately.

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