Spaghetti with spinach-avocado pesto and white beans
This Spaghetti with Spinach-Avocado Pesto and White Beans features creamy avocado blended with fresh spinach and basil, enhancing the dish's vibrant flavors. Topped with cherry tomatoes and almonds, it makes a quick, nutritious meal.
Cook time 12 min
Prep time 15 min
Ingredients:
8 oz pasta1 cup spinach
1/4 cup white beans
1 cup basil leaves
2 tbsp olive oil
2 tsp lemon zest
1 tbsp lemon juice
4 garlic cloves
1 tsp salt
1 avocado
1/4 cup cherry tomatoes
10 almonds
Indulge in a vibrant, nutritious, and delicious meal with this Spaghetti with Spinach-Avocado Pesto and White Beans recipe. Perfect for a quick dinner that's both satisfying and healthy, this dish combines the creaminess of avocado with the freshness of spinach and basil, all elevated by garlic and zesty lemon. White beans add a protein punch, making it an ideal vegetarian option for any day of the week.
Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the 8 oz (230g) pasta to the boiling water.
3. Cook according to package instructions until al dente.
4. Drain and set aside.
1. In a food processor or blender, combine 1 cup (30g) spinach, 1/4 cup (63g) white beans, 1 cup (6g) basil leaves, 2 tbsp (27g) olive oil, 2 tsp (4g) lemon zest, 1 tbsp (16g) lemon juice, and 4 garlic cloves (12g).
2. Process until smooth and creamy.
3. Season with 1 tsp (6g) salt, or to taste.
4. Add the flesh of 1 avocado (200g), and blend again until fully incorporated and smooth.
1. In a large bowl, mix the cooked pasta with the spinach-avocado pesto.
2. Gently toss to ensure the pasta is evenly coated with the pesto.
1. Transfer the pesto-coated pasta to serving plates.
2. Garnish with the halved 1/4 cup (44g) cherry tomatoes and 10 lightly toasted almonds (12g).
3. Optionally, you can lightly crush the almonds before adding them for a different texture.
1. Drizzle with a bit more olive oil and a squeeze of lemon juice if desired.
2. Serve immediately and enjoy your delicious spaghetti with spinach-avocado pesto and white beans!
Enjoy your Spaghetti with Spinach-Avocado Pesto and White Beans as a wholesome, flavorful meal that's sure to please. With its blend of fresh ingredients and delightful textures, this dish is a fantastic way to incorporate more greens and proteins into your diet. Perfect for busy nights or when you need a comforting but healthy meal, you'll find yourself making this recipe a staple in your kitchen.
Spaghetti with spinach-avocado pesto and white beans FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if necessary to restore creaminess.
Yes, you can substitute white beans with chickpeas, cannellini beans, or any other mild-flavored beans. Adjust the seasoning as needed to complement the new beans.
To make the pesto creamier, you can add more avocado or a splash of water or vegetable broth when blending. Additionally, incorporating a bit of nutritional yeast can enhance the creaminess and flavor.
Whole-grain pasta is recommended for added nutrition and flavor, but you can also use gluten-free pasta or your choice of regular pasta. Just ensure to adjust the cooking time according to the package instructions.
Pasta is considered al dente when it is cooked but still has a slight chew to it. Check for doneness a couple of minutes before the package suggests, tasting a piece to ensure it's firm yet tender.
Cooking Tips:
- Reserve a cup of pasta water before draining; it helps in loosening the pesto if it’s too thick.
- Toast the almonds before blending for an extra layer of flavor.
- For added freshness, garnish with extra basil leaves and a sprinkle of lemon zest right before serving.
- Use ripe avocados for a creamier pesto sauce.
- Feel free to add more garlic if you love a stronger garlic flavor, or reduce it if you prefer it milder.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 11g
Carbohydrates 55g
Fiber 7g
Sugar 2.49g
Fat 16g
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