Name: Creamy Avocado Pasta with Fresh Greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Ingredients: 12 ounces whole-wheat linguine or spaghetti; 1 medium avocado; 2 cups packed fresh baby spinach; 2 cups loosely packed fresh cilantro leaves and tender stems, plus torn leaves for garnish; 2.5 tablespoons lemon juice; 1 tablespoon white miso or reduced-sodium soy sauce; 1.5 teaspoons toasted sesame oil; 0.5 teaspoon salt; 2 small cloves garlic

Ingredients

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Scale recipe

12 ounces whole-wheat linguine or spaghetti
1 medium avocado
2 cups packed fresh baby spinach
2 cups loosely packed fresh cilantro leaves and tender stems, plus torn leaves for garnish
2.5 tablespoons lemon juice
1 tablespoon white miso or reduced-sodium soy sauce
1.5 teaspoons toasted sesame oil
0.5 teaspoon salt
2 small cloves garlic

Directions

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1 Fill a large pot with water and bring it to a boil. Prepare the pasta as directed on its package. Before draining, measure and set aside 1 1/4 cups of the pasta water, then place the drained noodles back in the pot.

2 Add the avocado, spinach, cilantro, lemon juice, white miso or reduced-sodium soy sauce, toasted sesame oil, salt, garlic, and 3/4 cup of the reserved pasta water to a blender. Blend for about 30 seconds, pausing to scrape the sides when necessary, until the mixture is completely smooth.

3 Add the avocado mixture to the warm pasta and toss until the noodles are evenly covered. If the sauce is thicker than you prefer, mix in more reserved pasta water, 2 tablespoons at a time, until it reaches the desired consistency.

4 Distribute the pasta evenly between 4 bowls. Finish each serving with additional torn cilantro leaves, if desired.

Creamy Avocado Pasta with Fresh Greens

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