I'm not one to hide veggies in dishes as a way to trick my kids into eating them, but if I can cram as many veggies as possible into a dish, then more power to me! I've seen several variations of pasta with avocado sauce, but for whatever reason, it never really appealed to me. As much as I love avocado, the idea of it mixed with hot pasta just wasn't appetizing - but as it turns out, I'm wrong sometimes, and it was pretty awesome!
You start by sautéing some onion and garlic in some olive oil, add the spinach and let it wilt, then add chopped avocado and Greek yogurt. Give it a whir through the blender, and you have a beautifully hued, wonderfully creamy, and healthy pasta sauce.
Apparently I am incapable of making dinner these days without adding roasted cherry tomatoes, so I topped the dish with some of nature's candy, and of course it was a great addition.
We all loved these noodles, and Caroline thought it was pretty fun to eat green spaghetti. She even asked if we can have yellow or purple spaghetti next time. I'll work on it :)
Creamy Spinach and Avocado Pasta with Roasted Tomatoes
adapted from Perry's Plate
- 1 1/2 cups halved grape tomatoes
- olive oil
- kosher salt
- pinch of sugar
- 6-8 oz pasta (spinach fettuccine would be especially fun!)
- 2 Tbs unsalted butter
- 1/2 cup diced white onion
- 1-2 garlic cloves, minced
- 10-12 oz. baby spinach, washed
- 1/4 cup Greek yogurt
- 1 avocado, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup grated Pecorino or Parmesan cheese, plus more for serving
Preheat the oven to 375 degrees. On a rimmed baking sheet, toss the tomatoes with olive oil, salt, and sugar. Roast 20-25 minutes, tossing once.
Meanwhile, cook the pasta according to the package directions, and save about 1/2 cup of the cooking water for the sauce.
As the noodles cook, sauté the onion in a large skillet until softened, 5-6 minutes. Add the garlic and cook until fragrant. Stir in the spinach, a few handfuls at a time, cover the pan, reduce heat to medium-low, and cook until all the spinach is wilted, about 5 minutes.
Stir in the yogurt, avocado, and 2-3 tablespoons of the reserving pasta water. Using an immersion blender, puree the mixture until smooth, adding more pasta water as needed to thin out the sauce. Alternatively, transfer to a blender or food processor and puree until smooth.
Stir in the basil and Pecorino, and add the noodles to the sauce, tossing well to coat.
Divide the pasta among plates, top each serving with a handful of roasted tomatoes, and a sprinkling of Pecorino.