Avocado Pasta Sauce
This avocado pasta sauce is rich, creamy and easy to make.
Servings: 6 servings
Calories: 503kcal
Ingredients
- 4 handfuls spinach leaves 60 grams
- 1 avocado
- 100 grams feta cheese
- 1 bulb garlic
- ¼ cup olive oil
- 500 grams Fettuccine
- 25 millilitres lemon juice (juice of ½ lemon)
Instructions
- Preheat your oven to 180 degrees celsius (360 F).
- Place the spinach leaves in the bottom of a casserole dish or baking dish.
- Halve and destone the avocado. Take the top off the garlic bulb to expose all the garlic cloves.
- Place the avocado halves, garlic bulb and feta on top of the spinach leaves, drizzle everything with the olive oil.
- Bake for 15 minutes.
- Cook your pasta as per the packet instructions.
- Place everything in a food processor or blender, add the lemon juice then blend until smooth. Taste the avocado sauce and season with salt and pepper as needed.
- Toss the cooked pasta through the avocado pasta sauce.
- Enjoy
Video
Notes
- In this recipe, I roast the spinach which brings out its earthy flavours. Not everyone likes spinach this way, if you prefer a milder spinach flavour don't bake the spinach. Instead, add to the pasta sauce it when you add the lemon juice.
- To add a little more color and texture to this dish I like to serve it with roasted pumpkin seeds or toasted pinenuts, sliced sundried tomatoes, and of course some parmesan cheese.
Ingredients
- Spinach leaves: This can be substituted for any green leafy vegetable, such as chard, spinach or kale.
- Avocado: This recipe is for avocado pasta so you do need ripe avocados to be the hero of the dish. The recipe will work with any variety of avocado (haas, reed).
- Feta cheese: If you are not a fan of feta it can be substituted for cream cheese, the final avocado sauce will be lovely and creamy without the saltiness the feta brings.
- Garlic bulb: I bake a whole garlic bulb so that it becomes sweet and soft, if possible track down a full bulb.
- Fettuccine: This recipe will work with any pasta shape, I like long pasta such as spaghetti, fettuccini or tagliatelle but you can use anything. This recipe works just fine with gluten-free pasta.
- Lemon juice: This can be substituted for lime juice or apple cider vinegar. If you are using these alternatives I would suggest adding half the amount, blending the sauce, tasting then adding more if needed. Lime juice and ACV can be stronger than lemon juice so you may not need as much.
- Olive oil: This could be substituted for another oil including avocado oil.
Baby Led Weaning Notes
- To make this recipe suitable for baby-led weaning I substitute the feta cheese for cream cheese. This is because feta cheese can be very high in salt.
- I also choose a large pasta shape such as penne or spirals that are easy to be picked up and grasped.
- Be sure to cook the pasta until it is nice and soft.
- Don't garnish the pasta with hard nuts or seeds if serving this to a baby.
- If your little one loves pasta be sure to try my Baby Pasta Recipe
Nutrition
Serving: 1serving | Calories: 503kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 226mg | Potassium: 493mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2047IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 2mg