Creamy Avocado Spinach Pasta

There's something magical about the moment when an avocado hits its peak ripeness, and you realize you have to use it today. One Tuesday evening, I stood at my kitchen counter with two perfectly ripe avocados and a bunch of fresh spinach, thinking there had to be something more interesting than guacamole. I grabbed my pasta water, blender, and a handful of garlic, and within minutes, the most velvety green sauce came together—creamy without any cream, vibrant without any heaviness. It became an instant favorite, the kind of dish that tastes like a restaurant meal but takes barely longer than boiling water.

I remember making this for my sister after she'd had a long day at work, and watching her twirl the first forkful, her face lighting up. She said it tasted like summer had somehow gotten folded into pasta, and I think she might have been right. Now whenever she visits, this is the first thing she requests—no fancy plating, just a big bowl of this green comfort, and we eat standing at the counter like we're in a hurry, which we never are.

Ingredients

• Spaghetti, 400 g: The foundation—use a good quality pasta if you can, because the delicate sauce deserves something that cooks to a proper bite.
• Ripe avocados, 2: They should yield just slightly when you squeeze them gently; too soft and they'll taste bitter, too firm and the sauce turns grainy.
• Fresh baby spinach, 100 g: The baby leaves blend smoother than the mature ones, creating that seamless, creamy texture.
• Garlic, 2 cloves: Two is enough—the garlic whispers rather than shouts in this dish.
• Extra-virgin olive oil, 60 ml: This is where flavor happens; don't skimp on quality here.
• Fresh lemon juice, 30 ml: It keeps the avocado from browning and brightens everything; bottled juice doesn't have the same punch.
• Parmesan cheese, 30 g: A little umami boost that makes the whole thing feel finished and intentional.
• Fresh basil, 2 tbsp (optional): If you have it, the fragrance adds another dimension, but honestly the dish works beautifully without it.
• Sea salt and black pepper: Season generously—avocado can taste flat if you're timid with these.
• Pasta cooking water, 2–4 tbsp: This starchy liquid is the secret to a sauce that clings to every strand instead of pooling at the bottom.

Instructions

Set the water going:

Fill a large pot with salted water—it should taste like the sea. Bring it to a rolling boil while you prep everything else, and don't add the pasta until you see those big, enthusiastic bubbles.

Cook the pasta:

Add spaghetti and follow the package time, but start checking a minute early by tasting a strand. Al dente means it has a slight resistance when you bite it, not mushy. Before you drain it, scoop out and reserve about half a cup of that starchy cooking water—this is liquid gold for your sauce.

Build the sauce:

While pasta cooks, combine avocados, spinach, garlic, olive oil, lemon juice, Parmesan, basil if using, salt, and pepper in your food processor. Blend until it's completely smooth, stopping to scrape down the sides a couple of times—you want no green specks visible.

Loosen it up:

Add 2 to 4 tablespoons of that reserved pasta water to the blended sauce and process again until it moves like silk. The pasta water's starch transforms it from thick to pourable in a way that regular water never quite does.

Bring it together:

Return the drained pasta to its warm pot, then pour the green sauce over it. Toss everything gently but thoroughly, making sure every strand gets coated. If it feels too thick, add more pasta water a tablespoon at a time until you reach that silky consistency.

Plate and finish:

Divide among bowls or plates while everything is still warm. Top each portion with a small shower of lemon zest, a pinch more Parmesan, and a crack of fresh black pepper. Serve immediately, because this dish is best enjoyed while the warmth and creaminess are still at their peak.

Save

There's a moment, right after tossing everything together, where the whole kitchen smells like bright lemon and garlic and earth, and you realize you just created something really nourishing in less time than it takes to order delivery. That's when this dish stopped being just a recipe for me and became something I make whenever I want to feel like I'm taking care of myself.

Making It Your Own

This sauce is honestly a blank canvas wearing a green dress. I've stirred in roasted cherry tomatoes that burst and bleed into the sauce, thrown in sautéed mushrooms for earthiness, and once added a handful of toasted pine nuts because I had them and wanted to feel fancy. Each version tastes different but always feels like the same dish. Don't be afraid to add what you love—the avocado and lemon are flexible enough to play nice with almost anything you want to toss in.

For Those With Dietary Needs

The vegetarian aspect happens naturally here, but if you want to go vegan, swap the Parmesan for nutritional yeast—use about the same amount, and you'll get that savory umami hit without any animal products. For gluten-free diners, any gluten-free pasta works beautifully; the sauce doesn't know the difference, and honestly, some of the better-tasting gluten-free pastas out there hold this sauce even better than regular ones.

Small Tricks That Make a Difference

The warmth of the pasta is actually important—it keeps the sauce at its creamiest rather than thickening up as it cools. If you're plating one portion at a time, keep the rest warm in the pot rather than transferring it to a serving bowl. And here's something I learned the hard way: if your avocados are slightly underripe, blending them takes longer and the texture ends up a little grainy—it's worth waiting for true ripeness, even if that means delaying dinner by a day.

• Blend the sauce right before cooking the pasta so the avocado stays bright green and fresh.
• Taste and adjust salt after plating, since everyone's palate is different and Parmesan already adds saltiness.
• Serve in warm bowls if you have them—it keeps the whole thing at that perfect temperature a little longer.

Save

This pasta has become my go-to when I want something that feels special without the fuss, nourishing without being heavy. Make it once, and it'll find its way into your regular rotation.