Only 20 minutes and a short list of ingredients and you have an entirely plant-based, utterly creamy, vibrantly green, and absolutely delicious pasta on your hands. And in your mouth.
8ounceswhole wheat spaghettior another favorite pasta; we also like this with penne
1ripe avocadopitted and peeled
2cupskale leavesribs removed and torn into medium pieces
2medium cloves garlic
2tablespoonsfreshly squeezed lemon juice
1/8teaspooncrushed red pepper flakesmore or less to taste
1/2teaspoonkosher salt + more to taste
Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.
We have found that this recipe does NOT keep well - so be sure to eat it all when you make it! I know - tough job, but somebody has to do it.
Top carnivores' portions with a few slices of grilled chicken breast.
Swap in your favorite gluten-free pasta. I love brown rice pasta.Adapted from Oh She Glows