Veggie Smuggler Avocado Pasta (Printable)

Creamy avocado sauce blended with zucchini and spinach coats tender pasta with hidden broccoli and peas for a quick, nutritious meal.

# 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 1 oz)
05 - 1/2 cup fresh basil leaves (about 0.5 oz)
06 - 2 tbsp lemon juice
07 - 2 cloves garlic
08 - 1/4 cup olive oil (2 fl oz)
09 - 3-4 tbsp unsweetened plant-based milk or dairy milk (1.5-2 fl oz)
10 - Salt and freshly ground black pepper to taste

→ Hidden Vegetables

11 - 1 cup broccoli florets, steamed (about 3.5 oz)
12 - 1/2 cup frozen peas, thawed (about 2.5 oz)

→ Garnish

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

# How-To Steps:

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 the pasta.
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 tbsp milk. Blend until smooth and creamy, adding more milk if needed for a silky sauce consistency. Season with salt and pepper to taste.
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 evenly. Serve immediately topped with Parmesan cheese, extra basil, and a sprinkle of lemon zest if desired.

# Expert Advice:

01 -
  • You get to watch picky eaters happily devour zucchini, spinach, and broccoli without a single complaint
  • The entire dish comes together in 30 minutes start to finish
  • The sauce stays incredibly creamy without any heavy cream or butter
02 -
  • The sauce darkens slightly over time so make it right before serving for that brightest green color
  • Reserving pasta water is the difference between sauce that slides off and sauce that hugs every strand
  • If the sauce seems too thick, warm it slightly with a splash more milk before tossing with the pasta
03 -
  • Room temperature avocados blend smoother than cold ones straight from the fridge
  • Taste the sauce before tossing it with pasta because the salt needs to hit the right note
  • If making this ahead, undercook the pasta slightly since it will continue absorbing sauce

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