I’ll admit – this recipe just happened randomly. I had some leftover spinach that I had no idea what to do with and I thought that green pasta would sound good. It ended up coming out awesome, so I wanted to share the recipe with you guys. Definitely a great way to get greens into your diet (with carbs… weeee).
I have been trying to eat less pasta these days, but I am Italian so that is tough. I compromise by using brown rice pasta instead of white. Not a huge fan of whole wheat pasta as much, but I can get down with brown rice. I have also heard that quinoa pasta is good – can anyone vouch for that?
Recipe
You will need:
- Pasta of your choice (I used brown rice spaghetti)
- 1 cup baby spinach
- 1 clove garlic
- 1/4 cup cashews
- 1/2 avocado
- 1/4 cup water (more or less depending on consistency)
- Pinch of salt and pepper
- 1/4 cup sundried tomatoes, diced into small bits
- Extra avocado (optional topping)
To make:
- Cook pasta according to package.
- While pasta is cooking, add the following to blender: spinach, garlic, cashews, avocado, water, salt, and pepper. Run until smooth. Add more liquid if necessary for consistency.
- Once pasta is done, toss with sauce and top with sundried tomato bits and extra avocado cubes if you have it.
It’s a pretty fast dinner, and that is what I love about pasta dishes. If you are sick of the same old marinara recipe or even pesto, this is healthy and flavorful alternative. I hope you enjoy it! xx bianca
