Ingredients:

  • 8 oz (225g) Whole grain or chickpea rotini or fusilli
  • 4 cups (950ml) Water
  • 1 pinch (1g) Salt
  • 1 medium (150g) Ripe avocado, pitted and peeled
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 cup (30g) Fresh baby spinach
  • 1/4 tsp (1g) Garlic powder
  • 2-4 tbsp (30-60ml) Reserved pasta water

Instructions:

  1. Bring the water to a rolling boil in a large pot. Add the pasta and cook according to package directions until al dente.
  2. Before draining the pasta, reserve about 1/2 cup (120ml) of the starchy pasta water. Drain the noodles and set aside.
  3. In a blender or food processor, combine the avocado, lemon juice, olive oil, baby spinach, and garlic powder. Pulse until the mixture is completely smooth.
  4. If the sauce is too dense, add the reserved pasta water one tablespoon at a time until it reaches a pourable, creamy consistency.
  5. Transfer the cooked pasta to a mixing bowl, pour the avocado sauce over the noodles, and toss gently until fully coated.