Description
This creamy spinach pasta is made with fresh ingredients and is perfect for a quick and delicious meal.
Ingredients
Scale
- 4 cups lightly packed baby spinach
- ½ cup fresh basil (lightly packed; or parsley)
- ½ cup avocado (about 1 small avocado, pitted)
- ½ cup roasted unsalted sunflower seeds (or almonds; optional)
- ½ cup grated Parmesan
- ¼–⅓ cup olive oil
- ¼ cup fresh lemon juice (from about 1 lemon)
- ½ teaspoon salt (or to taste)
- 1 pound pasta
Instructions
- Add the spinach, basil (or parsley), Parmesan, avocado, olive oil, lemon juice, and sunflower seeds (if using) to a blender or food processor. Start with the lower amount of olive oil and add more as needed to blend the sauce.
- Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed to make a smooth and creamy sauce.
- Season to taste with salt if needed.
- Meanwhile, prepare the pasta according to the package directions. Drain.
- Toss pasta with as much sauce as you like. (I usually start with ¼-½ cup.) Serve warm with additional Parmesan cheese, if desired.
Notes
- This recipe can be made with walnuts or almonds as an alternative to sunflower seeds.
- For a vegan version, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Blending, Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg