Avocado Spinach Capellini
So I bought a bag of and they happened to all ripen at the same time (ALWAYS happens). Instead of making guac, I wanted to make something different. I came up with this pasta sauce that is vegan, rich & creamy and a bonus for being a superfood!
Avocado Spinach Capellini
Ingredients
- 2 compact cups of spinach
- 1 avocado
- 1/2 lemon juice
- Pinch of salt
- garlic clove
- 2 tbsp extra virgin olive oil + more for drizzling
- 3 tbsp water
- Handful of tomatoes
- 1 spicy pepper, minced
Instructions
- In a large pot, bring water to a boil and generously salt it.
- Heat a medium size frying pan on medium-low and drizzle with olive oil. Add the tomatoes and spicy pepper and gently cook. We don’t want them to blister and pop.
- While tomatoes are cooking, in a blender or food processor, mix the spinach, avocado, lemon juice, salt, garlic, 2 tbsp extra virgin olive oil and 3 tbsp water until it’s the consistency of a thick smoothie.
- Add the green sauce to your frying pan with the tomatoes and reduce heat to low. Mix well.
- When the water is boiling, add the capellini pasta and cook for 2 min. When done, take a mug and scoop out about 1 cup of the boiling water (this starchy water will help make your pasta creamy and delicious! It can also help loosen a tomato sauce that may be a bit too dry when the pasta was added . Trust me, I’m Italian)
- Drain the pasta and transfer it to the sauce pan. Add about 1/4 cup of the saved boiling water and cook for 1-2 minutes. Enjoy as a pasta sauce, or over baked salmon or even with pork chops!
