Normally when I want to eat something with avocados, I exclaim in my husband’s face that I plan to buy them but never have a plan.  So we never buy avocados.  This time I was prepared!  I read up on avocados how to use them for things other than sandwiches and guacamole.  Using them for pasta sauce worked out perfect because I love cream sauce, but it doesn’t love me.

Avacado Spinach Pasta | doomthings


  • Half a box of pasta
  • 1 ripe avocado, pitted and scooped
  • lemon juice to taste
  • lemon zest
  • 1 clove garlic
  • 2 tbsp olive oil + extra for veggies
  • handful of fresh basil
  • 1/8 tsp salt
  • parmesan cheese to taste
  • ground pepper to taste + extra for veggies
  • mushrooms (optional)
  • onions (optional)
  • spinach leaves (optional)


  1. Cook pasta according to box directions.
  2. Combine avocado, lemon juice, garlic, olive oil, basil, and salt in a food processor until smooth.
  3. Toss sauce with pasta.
  4. Add parmesan cheese and pepper to taste.
  5. Saute mushrooms, onions, and spinach in extra olive oil and ground pepper.
  6. Add veggies to pasta and serve immediately.

This was pretty delicious.  It was quite filling without making it feel like I downed a pound of heavy cream, and it didn’t sit heavy in my stomach.  This was a great idea. +5 intelligence.


I’ve heard things about avocados not really lasting more than a day, so we’ll see how my leftovers turn out.