Avocado Spinach Basil Spaghetti (Printable)
Creamy avocado pesto with fresh spinach and basil coats tender spaghetti for a quick, nutritious Italian-inspired dinner.
# 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 tablespoons lemon juice
10 - 1/4 cup extra virgin olive oil
11 - Salt and freshly ground black pepper
→ 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 water before draining.
02 - Combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor. Season with salt and pepper.
03 - Process until completely smooth and creamy, scraping down sides as needed. Add 1-2 tablespoons pasta water if mixture is too thick.
04 - Toss drained spaghetti with pesto sauce, adding reserved pasta water as needed to coat noodles evenly.
05 - Plate immediately topped with extra Parmesan, fresh basil leaves, and cracked black pepper.
# Expert Tips:
01 -
- The avocado makes the pesto incredibly luscious without needing heavy cream
- You get a massive dose of greens that actually taste indulgent
- It comes together in under 30 minutes but feels restaurant special
02 -
- The pesto is best made right before serving since avocado will oxidize and lose its bright color over time
- Reserving pasta water is not optional here, it is the secret to getting that restaurant quality coating
- If the sauce breaks or looks oily, a splash more pasta water usually brings it back together beautifully
03 -
- Toast your nuts before blending for significantly deeper flavor
- Add a handful of arugula if you want a peppery kick alongside the spinach