I know this can look a little wild… extremely green pasta… but the taste is very on point.  The avocado gets so creamy with the almonds and the pasta water and the result is a gorgeous and flavorful sauce.  This does not end up tasting like guacamole pasta, more like an avocado pesto.  I know I need to consume more avocado (that isn’t on fried tortilla) and this dish was a super yummy way to get my green (with bonus spinach) while still getting my cheesy carb fix. Plus you just throw all the sauce ingredients in a blender, toss with pasta and you’re good to go! Just know your leftovers (while still delicious) will brown as avocados do.

You’ll need:

• 1 avocado
• 1/3 cup almonds
• 2 cloves garlic
• 1.5 cups fresh spinach
• 0.5 cups parmesan cheese, grated
• 2 tablespoons fresh lemon juice
• Zest of half a lemon
• One pound spaghetti (I used gluten free)
• Salt/pep
• Reserved pasta water

To Make:

1. Cook the pasta in boiling salted water according to package instructions. Drain, reserving 2 cups pasta water.
2. Meanwhile, combine avocado, almonds, garlic, spinach, 0.25 cup parmesan cheese and lemon juice in a blender until very well combined. Add in quarter cups of pasta water until sauce is the consistency you would like… I used 0.75 cups total.  Season to taste with salt/pep.
3. Toss pasta with avocado sauce… I like to toss a little pasta with a little sauce at a time so I know I have the right sauce to pasta ratio. Garnish with lemon zest and remaining parmesan.  Serve immediately, leftovers will brown.

Inspired by JoCooks