Easy Avocado Pasta

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 8 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American


Any pasta shape works in this recipe, so choose your family’s favorite!


  • 1 pound pasta
  • 4 cups lightly packed baby spinach (about 3 ounces)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted sunflower seeds
  • 1 medium avocado
  • the juice of one lemon
  • 1/4 cup olive oil
  • salt to taste


  1. Cook the pasta according to the package directions.
  2. Meanwhile, add the spinach, Parmesan, sunflower seeds, avocado, lemon juice, and olive oil to a food processor or blender. Blend smooth, stopping to scrape down the sides of the bowl a few times. (Blending will take a minute or two in order to get the seeds to blend super smooth. Just keep going!)
  3. Stir the avocado sauce into the pasta. Serve warm or at room temperature as a pasta salad. Season to taste with salt as needed.


Store leftovers in an airtight container in the fridge for up to 5 days. Heat slightly to serve or serve at room temperature.

Mix in cooked and diced chicken, steak, ham, or shrimp, or white beans or chickpeas to add more protein.

Omit the cheese and adjust the salt as needed to make dairy free.

Use your family’s favorite type of pasta.

Freeze the sauce by placing it into an airtight storage bag and removing as much air as possible. Seal and freeze for up to 3 months. Thaw at room temperature or in the fridge before using.

The sauce is also great on pizza in place of tomato-based pizza sauce.

yummy family food
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