Peppered Spinach Avocado Pasta


a friend of mine came over last night and brought a few loaves of fresh vegan bread  – you know me too well, thank you! today started out chilly, but the sun came out to make for a bright and cheery spring day. i whipped up a quick and healthy little pasta dish to pair with the delicious bread…and maybe a glass of vino.

– ingredients –

  • 1 (16oz) box of pasta, we used whole wheat fusilli
  • drizzle of olive oil
  • 1 small onion, thinly diced
  • 4 cloves garlic, finely chopped
  • 1/4-1/2C veggie broth or reserved pasta water
  • 8-10 oz fresh spinach, chopped
  • 2T fresh parsley, finely chopped
  • 1 avocado, mashed
  • plenty of salt and pepper to taste
  • wedge of lemon

– directions –

  1. cook pasta until al dente; drizzle a pan with olive oil and heat over med-high
  2. add diced onion, then garlic once onion is translucent and saute 2 mins
  3. de-glaze pan with a bit of broth or reserved pasta water, add spinach and parsley
  4. reduce heat to low and cover; cook until wilted then remove from heat
  5. stir in salt and plenty of pepper to taste, then mix in the mashed avocado
  6. add in broth or reserved pasta water until desired consistency
  7. top with a squeeze of lemon to brighten the flavors and enjoy

note: if your friend didn’t bring you yummy bread, you can make your own simple vegan bread. easy. done. yum.



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