Veggie Smuggler Avocado Pasta (Printable version)

Creamy avocado pasta with zucchini, spinach, broccoli and peas blended into a vibrant sauce. Perfect for sneaking in vegetables.

# What You'll Need:

→ Pasta

01 - 12 oz whole wheat or regular spaghetti or linguine

→ Avocado Sauce

02 - 2 ripe avocados, pitted and peeled
03 - 1 small zucchini, roughly chopped
04 - 1 cup baby spinach (about 30 g)
05 - 1/2 cup fresh basil leaves (about 15 g)
06 - 2 tablespoons lemon juice
07 - 2 cloves garlic
08 - 1/4 cup olive oil (about 60 ml)
09 - 3-4 tablespoons unsweetened plant-based milk or dairy milk
10 - Salt and freshly ground black pepper, to taste

→ Hidden Veggies

11 - 1 cup broccoli florets, steamed (about 100 g)
12 - 1/2 cup frozen peas, thawed (about 70 g)

→ Garnish

13 - 1/4 cup grated Parmesan cheese or vegan alternative (about 25 g)
14 - Chopped fresh basil (optional)
15 - Lemon zest (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, steam the broccoli florets until tender, about 3-4 minutes. Set aside.
03 - In a blender or food processor, combine avocados, zucchini, spinach, basil, lemon juice, garlic, olive oil, and 3 tablespoons milk. Blend until smooth and creamy, adding more milk if needed for a silky sauce. Season with salt and pepper.
04 - In a large mixing bowl, toss the hot drained pasta with the avocado sauce, broccoli, and peas. Add reserved pasta water as needed to loosen the sauce and coat the pasta well. Serve immediately, topped with Parmesan cheese, extra basil, and a sprinkle of lemon zest if desired.

# Expert advice:

01 -
  • The sauce is essentially a nutritional stealth bomb that tastes like restaurant quality comfort food
  • Whole grain pasta and healthy fats keep everyone satisfied for hours without the post meal energy crash
02 -
  • The sauce does not reheat well because the avocado can become bitter when warmed again, so make only what you will eat immediately
  • If the sauce tastes too rich or heavy, a splash more lemon juice will brighten everything instantly
03 -
  • If your sauce looks slightly brownish, blend in a handful of additional fresh spinach to restore that vibrant green color
  • Room temperature ingredients blend more smoothly than cold ones straight from the refrigerator

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