Cheesy Avocado Spinach Pasta
This creamy avocado spinach pasta is given a luxurious twist with fresh mozzarella and gruyere cheeses! A filling, nutrient packed vegetarian pasta dinner like nothing you've tried before.
Ingredients
- 500 g (18 oz) dried spaghetti
- 250 g (9 oz) fresh mozzarella, roughly chopped
- 1 cup grated gruyere or comte cheese
- Salt and pepper, to taste
Sauce
- 1 avocado
- 70 g (½ cup) pine nuts
- Juice of 1 lemon
- 3 cloves garlic
- 60 ml (¼ cup) extra virgin olive oil
- 250 g (9 oz) fresh spinach leaves, rinsed
- 1 handful basil
Instructions
- First, start your spaghetti off- the rest will come together in the time it takes to cook it! Boil some water in a large pan, dump in the spaghetti and let it simmer, covered, for about 11 minutes (or as long as your package tells you)500 g dried spaghetti
- Now prepare your sauce by blending all of the ingredients in a high speed blender or food processor, or in a jug with a hand blender. Blend until it's super smooth and creamy.1 avocado, 70 g pine nuts, Juice of 1 lemon, 3 cloves garlic, 60 ml extra virgin olive oil, 250 g fresh spinach leaves, 1 handful basil, Salt and pepper
- Once the pasta is cooked, drain and return to the pan.
- Stir in the avocado sauce.
- Now, over a low heat, add the mozzarella and stir constantly as it melts in and stretches out.250 g fresh mozzarella
- Add the gruyere last and stir through. Take off the heat once it's just starting to melt.1 cup grated gruyere or comte cheese
- Portion into bowls and top with extra gruyere.
Calories: 623kcal, Carbohydrates: 60.4g, Protein: 35.4g, Fat: 27.3g, Saturated Fat: 9.7g, Sodium: 428.2mg, Fiber: 4.5g, Sugar: 1g
