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Creamy Avocado Pasta

Creamy Avocado Pasta: Wholesome, Quick Dinner Bliss

Creamy Avocado Pasta is a quick, wholesome dish featuring a silky avocado sauce enveloping al dente penne.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Consider whole wheat for added fiber.
For the Creamy Sauce
  • 2 medium Ripe Avocados Make sure they're perfectly ripe.
  • 2 cloves Garlic Fresh garlic is best.
  • 2 cups Fresh Spinach Feel free to swap with kale or arugula.
  • 2 tablespoons Olive Oil Avocado oil can also work here.
  • 2 tablespoons Lemon Juice Lime juice is a tasty alternative.
  • to taste Salt Adjust according to your palate.
  • to taste Pepper Adjust according to your palate.
Optional Toppings
  • 1 cup Cherry Tomatoes Halved for garnish.
  • 1/4 cup Nutritional Yeast For a cheesy flavor without dairy.

Equipment

  • Blender
  • large pot
  • Colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a boil. Add penne pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, drain pasta, and set aside.
  2. In a blender, combine ripe avocados, minced garlic, fresh spinach, olive oil, lemon juice, salt, and pepper. Blend until smooth, about 1-2 minutes.
  3. In a large mixing bowl, add drained penne pasta and pour the creamy avocado sauce over it. Toss to mix, adding reserved pasta water as needed for desired creaminess.
  4. Divide pasta among plates and garnish with fresh spinach or halved cherry tomatoes. Optional: Sprinkle with nutritional yeast and serve immediately.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 45gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 200mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 40IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze the sauce for up to 1 month. Reheat on low heat with a splash of water or vegetable broth.

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