Creamy Avocado Pasta

I have a new favorite! This is the perfect weeknight meal. Delicious, super quick and healthy too! While being a huge pesto fan, I hardly get around to making it for myself. And although pesto is incredibly tasty, it’s not exactly the most healthy sauce on earth. Enter creamy avocado sauce.
The avocado replaces most of the olive oil, and other than that it’s packed with greens and a just bit of jalapeño for bite. It’s rich, creamy and feels incredibly indulgent, but it’s not! You could even omit the parmesan at the end to really keep it healthy. With this level of taste, you don’t need it.

Creamy Avocado Pasta
via bliss blog

1 medium ripe avocado
1/2 lime
2 garlic cloves, minced
1/2 small jalapeño, finely diced
1/4 cup packed basil, chopped
1 cup spinach
1 teaspoon kosher salt
2 tablespoon extra virgin olive oil
1/4 cup freshly grated parmesan (optional)
12 oz. spaghetti

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 10 minutes. Drain and reserve 1 cup of the cooking water. Put the cup of spinach in the bottom of a serving bowl and place the spaghetti on top for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the basil, juice from the 1/2 lime, garlic, jalapeño, salt and wilted spinach. Blend until smooth.
Pour the sauce over the pasta and toss everything together, adding a little cooking water to loosen the sauce as needed. Top with the grated parmesan and serve.


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