I’ve spent over 17 years trying to get kids to eat vegetables – often with success! I created this pasta recipe for two of my toddlers, and they inhaled it! It’s not just for toddlers, though. If you’re looking for a fun way to incorporate green food into your life, you’ll love this easy pasta recipe!
The green sauce on this pasta is full of flavor from the garlic, Greek yogurt, and parmesan – you’ll forget that this is a spinach-based pasta “sauce”! You can even swap out the spinach for kale or another sturdy green like chard or a blend of all three.
It comes together really quickly, too, and if you have an immersion blender it’ll save you even more time and clean up.
Green Pasta Recipe Ingredients
- Gluten-free pasta
- Butter
- Garlic
- Salt
- Spinach (about 8 ounces)
- Greek yogurt
- Avocado
- Pecorino-Romano or Parmesan cheese
Suggested Tools for making Green Pasta
This is also reason #92574 why you should have an immersion blender in your kitchen.
My 4-year-old had two big piles of this pasta. I call that a win.
How To Make Creamy Spinach Pasta
- Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
- Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
- Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
- Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
- Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
Pasta with Spinach Recipe Variations
- You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
- You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
- To make this a little more "grown up", add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
- To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren't mushy. Serve immediately.
Serving Creamy Avocado Pasta
Garnish liberally with Parmesan and some fresh basil leaves. Serve immediately.
Serving Creamy Avocado Pasta
This pasta is best eaten right after you make it, but if you must store leftovers, transfer them to a lidded container and store chilled for up to 3 days.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Spinach Avocado Pasta
Sometimes red sauce gets old. Go green!
Ingredients
- 8 ounces of gluten-free pasta, any shape
- 2 Tablespoons butter
- 2 cloves garlic, peeled and minced or Microplaned
- pinch of salt, more to taste
- 3-4 big handfuls of spinach (about 8 ounces)
- ¼ cup full-fat Greek yogurt
- 1 avocado, peeled, pitted, and cut into large chunks
- ½ cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish
Instructions
- Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
- Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
- Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
- Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
- Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
Notes
Nat's Notes:
- You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
- You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
- To make this a little more "grown up", add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
- To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren't mushy. Serve immediately.
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cassie says
Love the Greek yogurt added to this, will definitely add that next time. Looks wonderful!
Kayla says
Yeah, this one is going on the menu immediately. I have a pesto recipe that includes an avocado and I LOVE it. That hit of creaminess is awesome. Can't wait to try this one!
Katrina @ Warm Vanilla Sugar says
This is so filled with goodness! Yum!
Bev Weidner says
GUUUUURL. I'm in.
Kathryn says
I love pasta with green sauce! Pesto, spinach, arugula, whatever! But I've never tried avocados before. I wonder if they turn a little brown the next day? I like the greek yogurt idea. I've used a couple tbs. of cream cheese in the past and really liked the flavor.
Natalie says
We had leftovers the next day, and I didn't notice it turning brown. Maybe the acidity in the yogurt helps it from turning brown?
Sarah B. says
Where do you find brown rice pasta? That sounds way more appetizing than whole wheat.
Natalie says
Would you believe they have it in the bulk section of a grocery store here? (Winco) I've also seen it at Trader Joe's, Whole Foods, and some regular grocery stores in the pasta or gluten-free section. I think it's a lot less heavy than whole wheat pasta, but it can get really gummy if it's cooked too long.
Sarah B. says
Thanks for the tip! I'm so glad I stumbled upon your blog a few weeks ago. I can't wait to try some new things soon!
Cara says
Carbs smothered in avocado? You don't have to convince me :)
Kendall says
Hello from Australia! I have just discovered your website, and as a vegetarian I am so excited about all the lovely things to cook. I made the 'green noodles' for dinner tonight and they are delicious (just like your daughter, I had to go back for seconds)! I look forward to trying out lots of your other recipes. : )
Carrie & Kiss My Whisk says
This looks so green, creamy and delicious! Can't wait to give it a go!
Heidi @ Food Doodles says
Mmmm, looks delicious! I need to try this out on my kids! Occasionally I'll make homemade pasta with spinach blended into the actual pasta(it makes it an awesome green color!) and they love it, how awesome would that be with this sauce? :D
Kristin says
Brown rice spaghetti?! Sounds awesome. Never heard of it. I'm definitely trying this!
Joanne says
I've made Oh She Glows's version of this, which DOES have basil and it's kind of the best thing ever. It doesn't have spinach though, which now I'm thinking would add the best nutritional kick!
Lauralee says
I came across this recipe and was so happy I had all the components to make it happen. I just finished eating it- and it was delish!! I added some sauted shrimp to the top of it bc I need a little protein. The rest of the recipe I followed to a "T" and it was quick and easy. I plan on adding this to my rotation! It was put together in the time it took to cook the noodles. Thanks for the great dinner :D
Rachel Cooks (formerly Not Rachael Ray) says
Oh man, I could eat this every day. Easily!
Jenna says
This was incredible! I'd been wanting to try Giada's version (with arugula), but tried this first since spinach was on hand. Our entire family loved it! I am not usually a fan of cooked spinach, so I was kinda nervous- but the taste was just right. Thanks for a great, healthy recipe!
Megan says
I can't wait to try this. I'm new to your recipes. I am super curious what you served with the noodles. I can see something else on the plates.
Natalie says
Welcome Megan! I made some Parmesan-Ranch Chicken Strips (a cleaned up version using homemade buttermilk dressing mix). I just barely posted that recipe so it's still on the front page of the blog. I also added a link to it in this post just now. Thanks for reminding me!
Jenny Friden says
This was so good! Even the four year old tried it and liked it. We are having it again next week.
Mary Frances says
Thank you so much for this recipe. I've made it loads of times since you posted, and when I saw my 16 month old devouring it (yet again) tonight - this time with the addition of cherry tomatoes - I knew that the time had come to delurk and say thank you.
Natalie says
You're welcome!! I'm glad you all liked it and that you decided to "delurk" lol. Hope I see you again soon! :)
Courtney @ CardioQueen says
I made this tonight, and we LOVED it! The avocado made such a creamy sauce, but this is such a healthy dish! Carbs, veggies, and healthy fats all in one easy meal! Thanks for posting it! :)
Ellen Trexler says
I recently discovered your site, and couldn't be happier with your recipes. After going Gluten free and Non-GMO as a result of my roommates eating habits, I'm always looking for great "Real Food" recipes, and this is certainly one. SO easy and absolutely delish! I added Basil, some crushed red pepper, and lemon juice and eliminated the butter, substituting EVOO. I may even thin it a bit and use as a salad dressing. I could eat this everyday of the week! Thanks!!
caro says
I just made it for lunch and it was really good :) Thank you for the recipe, it is definitely a keeper !
R L Johnson says
made this and LOVED it.
but i found it quite bland. not a bad thing as was easy on a queasy stomach :)
i think it was because of a couple of things: i didnt have fresh garlic so used some from a jar & was afraid to add to much.. i should have added more
the basil my recipe called for - all i had was dried- again i didnt put enough in..* i rehydrated in the hot pasta water before blending)
and i didnt put a lot of the cheese on top.. should have added WAY more cause it was really good (have never had fresh grated parmesan before. boy am i a convert!!)
i WILL be making this again as i loved the creamy texture of the sauce tho i might add a 2nd avocado just because when i do.. :)
cheers