Creamy, Plant-based, Avocado Spinach Pasta!


    • 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.