I’ve spent over 17 years trying to get kids to eat vegetables – often with success! I created this pasta recipe for two of my toddlers, and they inhaled it! It’s not just for toddlers, though. If you’re looking for a fun way to incorporate green food into your life, you’ll love this easy pasta recipe!

The green sauce on this pasta is full of flavor from the garlic, Greek yogurt, and parmesan – you’ll forget that this is a spinach-based pasta “sauce”! You can even swap out the spinach for kale or another sturdy green like chard or a blend of all three.

It comes together really quickly, too, and if you have an immersion blender it’ll save you even more time and clean up.

Spinach & Avocado Pasta Ingredients

• Gluten-free pasta
• Butter
• Garlic
• Salt
• Spinach (about 8 ounces)
• Greek yogurt
• Avocado
• Pecorino-Romano or Parmesan cheese

Suggested Tools for making Green Pasta

This is also reason #92574 why you should have an immersion blender in your kitchen.

My 4-year-old had two big piles of this pasta. I call that a win.

How to make Spinach Pasta

1. Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for “al dente” doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
2. Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
3. Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
4. Stir it a bit, then buzz it up with an immersion blender. (If you don’t have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
5. Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.

Avocado Pasta Sauce Variations

1. You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
2. You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
3. To make this a little more “grown up”, add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
4. To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren’t mushy. Serve immediately.

How to serve this Avocado Pasta Recipe

Garnish liberally with Parmesan and some fresh basil leaves. Serve immediately.SaveSave

How to Store Leftover Spinach Pasta

This pasta is best eaten right after you make it, but if you must store leftovers, transfer them to a lidded container and store chilled for up to 3 days.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Spinach and Avocado Pasta (Green Pasta Recipe)

Yield: Serves 4-5

Sometimes red sauce gets old. Go green!

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Ingredients

• 8 ounces of gluten-free pasta, any shape
• 2 Tablespoons butter
• 2 cloves garlic, peeled and minced or Microplaned
• pinch of salt, more to taste
• 3-4 big handfuls of spinach (about 8 ounces)
• 1/4 cup full-fat Greek yogurt
• 1 avocado, peeled, pitted, and cut into large chunks
• 1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Instructions

1. Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
2. Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
3. Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
4. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
5. Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese. 

Notes

Nat's Notes:

1. You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
2. You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
3. To make this a little more "grown up", add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
4. To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren't mushy. Serve immediately.

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