Avocado Spinach Basil Spaghetti (Printable)
Creamy avocado pesto coats al dente spaghetti with fresh spinach, basil, and Parmesan. A nutritious Italian-inspired pasta ready in 25 minutes.
# What you'll need:
→ Pasta
01 - 14 oz spaghetti
02 - Salt, for boiling water
→ Pesto
03 - 2 ripe avocados, pitted and peeled
04 - 2 cups fresh spinach leaves
05 - 1 cup fresh basil leaves
06 - 2 cloves garlic
07 - 1/3 cup pine nuts or walnuts
08 - 1/2 cup grated Parmesan cheese
09 - 2 tbsp lemon juice
10 - 1/4 cup extra virgin olive oil
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Additional grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor or blender. Season with salt and pepper.
03 - Process until smooth and creamy, scraping down sides as needed. If too thick, add 1-2 tablespoons pasta water to achieve desired consistency.
04 - Toss drained spaghetti with pesto, adding reserved pasta water as needed to coat evenly. Serve immediately garnished with extra Parmesan, fresh basil, and cracked black pepper.
# Expert Suggestions:
01 -
- The creamy avocado makes this pasta feel indulgent while actually being packed with nutrients
- It comes together in under 30 minutes but tastes like something from a restaurant
02 -
- Never skip reserving the pasta water because that starchy liquid is what transforms the pesto into a proper sauce
- Use absolutely ripe avocados or your pesto will have bitter chunks that ruin the creamy texture
03 -
- Toast your pine nuts in a dry pan before blending for an incredibly nutty depth of flavor
- Add a handful of fresh parsley if your basil is looking wilted or you want to stretch the herbs