It almost feels like I’m cheating when I make something so simple, yet so good. Like… it shouldn’t be this easy. Have you ever gotten an assignment or an exam that was so easy that you thought it must be a joke? Like the teacher was going to snatch it back with a malicious laugh and pass out an absurdly challenging assignment? I usually think I’m doing something wrong if something seems that simple…
This spinach avocado pasta? It IS that simple. You can’t mess it up. Okay, maybe you could, but then I might have to reconsider our friendship. Just kidding, I will cook it for you.
The most time-consuming step of spinach avocado pasta is cooking the pasta. I kid you not.
Sautee a little bit of spinach (and jalapeño!) until it’s wilted, then toss it in a food processor or blender with the rest of the ingredients. Aaaaaand now you’re done.
It’s creamy but light. Green and tasty. Has a little zing of lemon and red pepper flakes It would be awesome on the side of chicken, but I thought it was filling enough on its own!
Some people call it an avocado carbonara, or a vegan carbonara, but I just call it wonderful. Who knew spinach avocado pasta would be so great!
Add the olive oil to a small skillet over medium heat, and cook the spinach, garlic, and jalapeño until the spinach is wilted, about 3 minutes.
In a food processor, combine the spinach mixture with the avocado, lemon, salt and pepper, and pulse until smooth. Toss with the cooked pasta, and serve with lemon zest and fresh cracked pepper. Enjoy!
Adapted from: Hot Pot Cooking