Save This vibrant pasta brings together ripe avocados, fresh spinach, and aromatic basil in a luscious green pesto that coats perfectly cooked spaghetti. The entire dish comes together in just 25 minutes, making it ideal for busy weeknights when you want something nourishing without spending hours in the kitchen.
The creamy texture comes from blended avocados rather than heavy cream, while fresh spinach adds nutrients and deepens the beautiful green color. A touch of lemon juice brightens the flavors, and pine nuts provide that classic pesto richness. Toss everything with al dente spaghetti, and you have a restaurant-worthy vegetarian meal that feels indulgent yet wholesome.
Perfect for serving four, this pasta pairs beautifully with crisp white wine and can be easily adapted for vegan or nut-free preferences. The result is a silky, flavorful coating that clings to every strand of spaghetti, creating a satisfying and memorable dining experience.
On a rainy Tuesday last spring, I found myself with three avocados that needed to be used immediately and a house full of hungry friends. I threw together what I had in the fridge, and the resulting bright green sauce disappeared faster than I could serve it. Now it is the most requested dish at every dinner party.
My sister-in-law actually called me the next day demanding the recipe because her kids had licked their plates clean. There is something magical about how the rich avocado balances with bright basil and fresh spinach.
Ingredients
- Spaghetti: I always use 400 grams for four hungry people, and salt the water aggressively until it tastes like the ocean
- Ripe avocados: They must yield to gentle pressure but not feel mushy, or the sauce turns grainy instead of silky
- Fresh spinach: Two packed cups adds nutrition without overpowering the basil flavor
- Fresh basil leaves: One cup might seem like a lot, but basil is the star that makes this sing
- Garlic cloves: Two gives a gentle background warmth without being aggressive
- Pine nuts: Walnuts work beautifully too and cost half as much
- Grated Parmesan: Use the good stuff you grate yourself, not the powdery kind in a tub
- Lemon juice: Half a lemon brightens everything and keeps the avocado vibrant green
- Extra virgin olive oil: A quarter cup brings all the flavors together into something cohesive
Instructions
- Boil the pasta:
- Cook your spaghetti in heavily salted water until it still has a tiny bite in the center, then scoop out that precious pasta water before draining
- Make the pesto base:
- Toss the avocados, spinach, basil, garlic, nuts, cheese, lemon juice and oil into your food processor
- Blend until silky:
- Run the machine until completely smooth, scraping down the sides and adding splashes of pasta water if it seems too thick
- Combine everything:
- Pour the sauce over your hot spaghetti and toss vigorously, adding more pasta water until each strand is glossy and coated
- Finish and serve:
- Plate into bowls immediately and top with extra Parmesan, fresh basil leaves and a generous crack of black pepper
Save Last month my friend Mark, who claims to hate healthy food, went back for thirds. He still does not know there are two full cups of spinach in that bright green sauce.
Making It Your Own
Sometimes I add a handful of cherry tomatoes that burst between your teeth, or sauté mushrooms until golden and fold them in at the end.
Wine Pairing
A crisp Sauvignon Blanc cuts through the richness beautifully, but any dry white wine from your fridge will work just fine.
Storage and Leftovers
This recipe tastes best fresh, but if you must store leftovers, keep the sauce and pasta separately. The pesto will keep in an airtight container for one day with plastic wrap pressed directly onto the surface to prevent browning.
- Never refrigerate the pasta tossed with sauce or it becomes a solid block
- Bring leftovers to room temperature before reheating gently
- A splash of water usually brings it back to life
Save There is nothing quite as satisfying as watching people discover that healthy food can be this incredibly delicious.
Questions & Answers
- → Can I make the pesto ahead of time?
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Yes, prepare the pesto up to 24 hours in advance and store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent browning from oxidation. Before serving, give it a quick stir and add a splash of olive oil if it thickens too much.
- → What can I use instead of pine nuts?
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Walnuts, cashews, or almonds work beautifully as substitutes. For a nut-free version, try sunflower seeds or pumpkin seeds for similar crunch and richness. Each alternative brings its own subtle flavor profile while maintaining the pesto's creamy texture.
- → How do I prevent the avocado from browning?
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The lemon juice in this pesto naturally helps slow oxidation. Store any leftovers in an airtight container with plastic wrap pressed directly against the surface. The pesto typically stays vibrant green for 1-2 days when properly sealed and refrigerated.
- → Can I use other pasta shapes?
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Absolutely. While spaghetti allows the pesto to coat evenly, fusilli, penne, or linguine also work wonderfully. Shorter pasta shapes with ridges or tubes tend to hold the creamy sauce exceptionally well, creating pockets of flavor in every bite.
- → Is this suitable for meal prep?
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The pesto portion meal preps excellently for up to three days. For best results, store the sauce and cooked pasta separately, then combine when ready to eat. Toss with a splash of pasta water or olive oil to refresh the consistency before serving.
- → How can I add more protein?
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Consider stirring in shredded rotisserie chicken, pan-seared shrimp, or white beans. A sprinkle of hemp seeds or nutritional yeast also boosts protein content while complementing the creamy, herbaceous flavors without altering the dish's character.
