Avocado Herb Pasta


Units Scale
  • 1 cup leftover guacamole
  • 1 cup blanched and drained spinach (can sub frozen)
  • 1/4 cup blanched and drained fresh basil
  • 1 garlic clove
  • juice from 1 lime or lemon
  • generous pinch of salt
  • 18 oz box spaghetti, cooked and 1/4 cup cooking liquid reserved
  • for serving: cherry tomatoes, toasted pine nuts, fresh chopped basil, cooked salmon or chicke


  1. Drain the spinach and basil and roughly chop
  2. In a food processor, add the garlic clove and pulse until minced
  3. Add the spinach and basil and pulse until fine
  4. Add the leftover guacamole and puree until completely smooth, adding in the fresh lime juice and thinning with pasta water as needed until you have a very smooth sauce
  5. Sprinkle with salt, taste and add salt as necessary
  6. Serve with fresh tomatoes and top with protein of choice