I can’t believe it’ll be April soon! It feels like just yesterday when I was whipping up this creamy avocado and spinach pasta with roasted tomatoes. But that was nearly two weeks ago.
Spring is officially here, so you may be in the mood for lighter fare. That’s where creamy avocado and spinach pasta comes in. The meat-free, dairy-free dish is a snap to put together and super satisfying. And you can eat the mélange at room temperature or cold, which means you can assemble it in advance.
If you don’t feel like turning on the oven to roast the tomatoes, skip the step and serve the creamy avocado and spinach pasta without them. That said, I wouldn’t omit the ingredient as it adds a burst of flavor and color.
An Evening to Remember
In other news, I literally just returned from a quick trip to Bakersfield, where I attended Grimmway Farms’ 50th anniversary farm tour and harvest dinner. It was truly a magical evening! CEO Jeff Huckaby shared some ins and outs of their farming process while we explored the San Joaquin Valley. And then Chris Sayre, executive chef at the Padre Hotel, prepared an amazing multi-course meal, featuring seasonal and local produce. (I wish I had photos to share, but I was too busy enjoying the moment and only took a few with my phone.) A big thank you to the Grimmway Farms family for inviting me to the momentous event!
Recipe adapted from Healthyfitnessmeals.com.
- 1 pint yellow cherry tomatoes
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 6 ounces fusilli or other short pasta
- ½ avocado, peeled
- ½ cup baby spinach leaves, roughly chopped
- 1 garlic clove, roughly chopped
- 1½ teaspoons olive oil
- 1½ teaspoons freshly squeezed lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons toasted pine nuts (see notes)
- chopped fresh parsley (optional, for garnish)
- Preheat oven to 450 degrees. Place tomatoes in a 9" pie plate. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and let cool.
- Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ¼ cup cooking liquid, and transfer to a medium bowl.
- Place avocado, spinach, garlic, olive oil, lemon juice, salt and pepper in a food processor and purée until smooth. If necessary, add some of the reserved cooking liquid to loosen the sauce.
- Add sauce to pasta and toss to coat. Top with roasted tomatoes and pine nuts. Garnish with parsley, if using. Serve at room temperature or slightly chilled.
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