An avocado-based sauce is a great way to make a creamy pasta sauce without using any dairy. In addition to being dairy-free, it’s an easy way to incorporate greens without the kids really knowing what they are eating. I’ve adapted this version, from PureWow, by throwing a handful of whatever greens I have on hand–baby spinach, kale, chard–into the blender with the rest of the sauce ingredients.
(recipe adapted and image from PureWow)
12 ounces spaghetti
2 avocados–halved, pitted and peeled
1 garlic clove, smashed
1 bunch scallions, roughly chopped
1 cup of greens (baby spinach, kale, chard)
Juice of 1 lemon
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes.
While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth.
When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth.
Add the sauce to the pasta and toss to coat. Season with salt and pepper.