My greenest sauce yet! My goal with this one was to make a sauce that is incredibly vibrant and silky smooth - no chunks, no "kinda sorta coated" like just SAUCE. if that makes any sense...
If you like basil you will love this sauce! I like to add sautéed asparagus and shrimp onto the pasta. I just cut the asparagus into 1 inch pieces, peel the shrimp, sauté with butter, garlic, and a splash of white wine and you're good to go. Then pour that on top of or mix into the pasta.
Time: 20 minutes
Yields: technically 4 servings of pasta so depends on how much pasta you eat ;)
2-3 cups or handfuls of spinach
2 tablespoons basil pesto
1 tablespoon miso paste
1/4 cup pasta water
1/4 of a soft avocado
8 oz dry pasta (honestly any shape will work here)
Bring a large pot of water to a boil, add a generous amount of salt then add in your pasta and cook according to the package instructions. When the pasta is done cooking (careful not to overcook!) - save a 1/4 cup of pasta water then drain the pasta, put it back in the pot and keep covered.
Combine spinach, basil pesto, miso paste, and pasta water in a food processor and blend (puree setting if yours has that) for 30 seconds. Then scrape down the sides and blend for another 30 seconds. Then add the avocado and blend again for about 30 seconds. You want the sauce to be really fine - no large chunks of spinach.
Pour the sauce into the pasta and stir until the pasta is coated. Split into bowls or plates and enjoy!
You want to blend the sauce until all of the little spinach pieces almost disappear, this is mostly for aesthetic purposes but also texture. This is meant to be an incredibly vibrant and silky sauce.
For the avocado - pick a large avocado and make sure it is soft but not mushy. A hard avocado will not work - let it sit for a couple days and try again.