Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.
8 ounces uncooked whole-grain spaghetti
1 cup baby spinach leaves
1/4 cup rinsed and drained unsalted cannellini beans
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
2 garlic cloves
1 ripe peeled avocado
1/4 cup chopped tomato
2 tablespoons sliced almonds, toasted
Est. added sugars 0g
How to Make It
Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.
Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.
The flavor in this recipe is amazing but strong. If you don't love garlic, you may want to use just one clove as the raw garlic taste was almost overpowering, even after running this through the food processor. This might also have been because I used just a 1/2 teaspoon of salt, but that was the only change I made (we prefer things less salty). Combined, the ingredients made more sauce than the amount of pasta needed, so you could add a couple more ounces of pasta or just enjoy getting a larger than usual serving of sauce. I might try using the extra sauce as a marinade.
I doubled this recipe to serve 5, because c'mon, 8 oz of pasta for 4?? Anyway, it was really good but the garlic was pretty sharp. I would probably dial it back to half the garlic the recipe calls for if I make it again.
We made this (double recipe) two nights ago, and it was perfect! My husband and I are always happy to find new meat-free entrees that don't rely on cheese to fill you up. The avocado & beans really make the recipe a success! My 4-year-old son finished his plate, and it reheated well on the second day. It's going into regular rotation at our house!
My husband and I as well as our children (ages 3 and 5) LOVED this recipe! We doubled the recipe and garnished it with the extra beans and added more diced tomatoes. The sauce had a smooth creamy texture that coated the pasta well. We did have some leftovers which re-heated nicely the next day. It was quick and easy to prepare on a busy evening for us. My family asked me to make it again soon!
Not very good honestly. Kind of like eating guacamole pasta, especially with the tomatoes. I had to use a lot more than 1/2 cup pasta water to make this even somewhat sauce-like instead of thick like guac.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!