An easy recipe that is a crowd pleaser. Even those little picky eaters that we love so much end up asking for more. This meal is considered “Hulk” food in my house. It’s quick and creamy and only takes minutes to make. Spinach is one of those green veggies we can sneak into almost everything and it give us all the nutrients we need. Only thing better than spinach is spinach and avocado together.
Spinach is packed with Vitamins A, C, and K as well as iron and B-vitamins. It’s always challenging to get my picky 4 year old to eat I’m general not including any vegetables. He has a thing recently for green foods because he says they are “Hulk” foods. It interests him a little bit more saying it’s green superhero food.
Preparing the Linguine 
First, start cooking the linguine. Add a large pot of boiling water to the stove. Add in the linguine and cook according to the directions on the package. Once cooked, save ¾ cup pasta water and set it aside. Drain the pasta and set it aside as well.
Preparing the Avocado-Spinach Sauce
In a food processor add in 2 peeled and pitted Avocados, spinach, fresh parsley, lemon juice, cashews, olive oil, garlic, onion salt and add in ½ cup of the pasta water. Pulse until the sauce is smooth and creamy.
Scrape down the sauce on the sides and if needed add the rest of the pasta water and process again. You may not get it completely smooth and that’s ok. It adds texture.
Transfer the avocado-spinach sauce to the cooked linguine. Toss the linguine and green sauce together. Be sure it’s all evenly coated throughout the pot.
Divide the linguine into the serving dishes and add any garnishes or toppings you like. I added asparagus spears, mushrooms and sautéed grape tomatoes to mine. You could eat it just with the linguine and sauce and will still be just as good!
Serve and Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 16 ounces Linguine cooked
- 2 Avocado peeled and pitted
- 1 cup Fresh Spinach
- 1/2 cup Pasta Water
- 1/4 cup Fresh Parsley
- 3 Cloves Garlic
- 1/2 Lemon freshly juiced
- 1/4 cup Raw Cashews soaked
- 1/2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Onion Salt
Ingredients
For the Avocado Spinach Sauce:
|
|
- First, start cooking the linguine. Add a large pot of boiling water to the stove. Add in the linguine and cook according to the directions on the package. Once cooked, save ¾ cup pasta water and set it aside. Drain the pasta and set it aside as well.
- In a food processor add in 2 peeled and pitted Avocados, spinach, fresh parsley, lemon juice, cashews, olive oil, garlic, onion salt and add in ½ cup of the pasta water. Pulse until the sauce is smooth and creamy.
- Scrape down the sauce on the sides and if needed add the rest of the pasta water and process again. You may not get it completely smooth and that’s ok. It adds texture.
- Transfer the avocado-spinach sauce to the cooked linguine. Toss the linguine and green sauce together. Be sure it’s all evenly coated throughout the pot.
- Divide the linguine into the serving dishes and add any garnishes or toppings you like. I added asparagus spears, mushrooms and sautéed grape tomatoes to mine. You could eat it just with the linguine and sauce and will still be just as good!
- Serve and Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
