Spaghetti with spinach-avocado pesto and white beans
Indulge in a vibrant and nutritious meal with our Spaghetti with Spinach-Avocado Pesto and White Beans recipe. This dish combines whole-grain pasta with a creamy avocado pesto packed with fresh spinach, basil, and a hint of lemon zest. Add protein-rich white beans and a sprinkling of almonds for crunch, and you have a perfect, wholesome dinner ready in under 30 minutes. Topped with juicy cherry tomatoes, this vegan-friendly pasta is both delicious and healthy!
- 15 Mar 2025
- Cook time 12 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Indulge in a vibrant, nutritious, and delicious meal with this Spaghetti with Spinach-Avocado Pesto and White Beans recipe. Perfect for a quick dinner that's both satisfying and healthy, this dish combines the creaminess of avocado with the freshness of spinach and basil, all elevated by garlic and zesty lemon. White beans add a protein punch, making it an ideal vegetarian option for any day of the week.
Ingredients:
Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the 8 oz (230g) pasta to the boiling water.
3. Cook according to package instructions until al dente.
4. Drain and set aside.
1. In a food processor or blender, combine 1 cup (30g) spinach, 1/4 cup (63g) white beans, 1 cup (6g) basil leaves, 2 tbsp (27g) olive oil, 2 tsp (4g) lemon zest, 1 tbsp (16g) lemon juice, and 4 garlic cloves (12g).
2. Process until smooth and creamy.
3. Season with 1 tsp (6g) salt, or to taste.
4. Add the flesh of 1 avocado (200g), and blend again until fully incorporated and smooth.
1. In a large bowl, mix the cooked pasta with the spinach-avocado pesto.
2. Gently toss to ensure the pasta is evenly coated with the pesto.
1. Transfer the pesto-coated pasta to serving plates.
2. Garnish with the halved 1/4 cup (44g) cherry tomatoes and 10 lightly toasted almonds (12g).
3. Optionally, you can lightly crush the almonds before adding them for a different texture.
1. Drizzle with a bit more olive oil and a squeeze of lemon juice if desired.
2. Serve immediately and enjoy your delicious spaghetti with spinach-avocado pesto and white beans!
Tips:
- Reserve a cup of pasta water before draining; it helps in loosening the pesto if it’s too thick.
- Toast the almonds before blending for an extra layer of flavor.
- For added freshness, garnish with extra basil leaves and a sprinkle of lemon zest right before serving.
- Use ripe avocados for a creamier pesto sauce.
- Feel free to add more garlic if you love a stronger garlic flavor, or reduce it if you prefer it milder.
Enjoy your Spaghetti with Spinach-Avocado Pesto and White Beans as a wholesome, flavorful meal that's sure to please. With its blend of fresh ingredients and delightful textures, this dish is a fantastic way to incorporate more greens and proteins into your diet. Perfect for busy nights or when you need a comforting but healthy meal, you'll find yourself making this recipe a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 7g | 18% |
| Sugar 2.49g | 2% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.31g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 200ug | 50% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 2.25mg | 15% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.36mg | 41% |
| Iron, Fe 3.07mg | 28% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 560mg | 17% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 1.54mg | 14% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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