While pasta cooks, prepare the avocado sauce. In a blender or food processor, combine peeled avocados, fresh spinach, minced garlic, lemon juice, almond milk, olive oil, and red chili flakes (if using). Blend until smooth and creamy. Add salt and black pepper to taste. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Combine Pasta and Sauce
3 Transfer the cooked pasta into a large skillet over medium heat. Pour the creamy avocado-spinach sauce over the pasta. Toss gently until every strand is coated evenly. Heat for 1–2 minutes, but do not overcook, as the sauce should remain creamy.
Serve and Garnish
4 Divide the pasta into serving bowls. Top with toasted pine nuts or walnuts, fresh basil leaves, and optional Parmesan or vegan Parmesan. Serve immediately with extra lemon wedges on the side for a fresh zesty kick.
Note
Storage: Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of almond milk to restore creaminess.
Variations:
- Add cherry tomatoes or roasted vegetables for extra flavor.
- Use gluten-free pasta if needed.
- For a protein boost, add grilled chicken or tofu.
Tips: Make sure the avocados are ripe for the creamiest texture. Blend well for a silky sauce without lumps.
Keywords:
healthy pasta, creamy avocado pasta, vegetarian dinner, quick meal, easy weeknight recipe