Wholewheat pasta with creamy avocado and spinach sauce

Wholewheat pasta with creamy avocado and spinach sauce: a quick recipe with wholewheat spaghetti, avocado, baby spinach, garlic and lemon juice.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 480 kcal per serving
• Protein: 14 g
• Fat: 16 g
• Carbs: 65 g

Ingredients

• 200 g wholewheat spaghetti
• 1 avocado
• 100 g baby spinach
• 1 clove of garlic
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: saucepan · blender · sieve

1. Bring a large pan of salted water to the boil and cook the wholewheat spaghetti until al dente.
2. Meanwhile, wash the baby spinach, prepare the avocado and peel the garlic.
3. Put the avocado, baby spinach, garlic, olive oil, lemon juice, sea salt and black pepper in a blender or tall beaker.
4. Just before draining, save a little hot pasta water and add it to the mixture. Blend everything until the sauce is smooth and creamy.
5. Drain the pasta, return it to the warm pan and fold the avocado and spinach sauce straight through until everything is evenly coated.
6. Serve immediately, ideally straight from the pan onto warmed plates.

Good to know

When it needs to be quick but should still taste fresh, this pasta dish is just right. The sauce turns creamy without any cream and still feels pleasantly light.

Swaps

Wholewheat spaghetti → lentil or chickpea pasta (also provides protein and fibre). Baby spinach → rocket (stronger flavour, also provides folate and vitamin K). Olive oil → avocado oil (mild, with monounsaturated fats). Avocado → white beans plus a little more olive oil (also provide fibre and protein, but the sauce is less creamy and green).

Allergens

The recipe is naturally dairy-free and nut-free; classic wholewheat pasta contains gluten. For children, use less garlic; in pregnancy, make sure the spinach is thoroughly washed and the avocado ripe and fresh.

Dairy-free recipes