Avocado Pasta

The avocado sauce in this recipe is creamy but it uses no cream. How cool is that? :)

1 avocado (medium, ripe, pitted)
1/2 lime (juiced and zested)
2 garlic cloves
1/4 jalapeno
1/4 cup basil (packed in)
1 cup spinach
1 tsp kosher salt
2 tsp extra virgin olive oil

1 lb spaghetti
1 cup cooking water (reserve after you drain pasta)
1 cup spinach
1/4 cup freshly grated Parmesan
extra basil leaves to garnish

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but al dente (approx. 9 -11 min).
  3. Drain and reserve 1 cup of the cooking water.
  4. Put the cup of spinach in the bottom of a serving bowl and place cooked spaghetti on top. Toss for a few minutes to wilt the spinach.

While the pasta is cooking, make the sauce:

  1. Use a spoon to scoop out the flesh from the avocado.
  2. In a food processor or blender, add avocado, lime juice and zest, garlic, jalapeno, basil, spinach, salt.
  3. Blend until smooth.
  4. Pour the sauce over the hot pasta and toss.
  5. Add a little cooking water to loosen the sauce as needed.
  6. Top with the grated Parmesan and chopped basil for garnish.

(Recipe source: Bliss)