Avocado and spinach fusilli

Avocado fusilli pasta

  • serves 4
  • Easy

Avocados make salad dressings and ice creams super-creamy, so why not put them in a pasta sauce? It’s a great way of using up overly ripe avocados


Try this avocado pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our slow-roast tomato pasta sauce, healthy gnocchi and vegetarian pasta recipes.



  • fusilli 350g
  • garlic 2 cloves, peeled
  • baby spinach 200g
  • avocados 2 small ripe, halved and stoned
  • extra-virgin olive oil for drizzling
  • roasted cashews 30g, chopped
  • roasted almonds 30g, chopped
  • coriander a small bunch, chopped
  • limes 2
  • feta 50g, (optional)


  • Step 1

    Cook the fusilli in a large pan of boiling, salted water following pack instructions.

  • Step 2

    Meanwhile, put the garlic and spinach in a blender with the avocado flesh. Add a drizzle of oil and season. Blitz a little, add a splash of the pasta cooking water and blitz until smooth. Leave the lid on the blender and put to one side.

  • Step 3

    Put the chopped cashews, almonds and coriander in a bowl. Squeeze over the juice of 1 lime, season and drizzle with oil.

  • Step 4

    Cut the other lime into wedges. Drain the pasta, reserving a cupful of the cooking water, and tip back into the pan, adding a few splashes of the water. Pour over the sauce and toss together, seasoning to taste. Divide between plates, spoon over the nut dressing, crumble over the feta (if using) and serve with lime wedges for squeezing over.

This recipe is adapted from Posh Pasta by Pip Spence (£12.99, Quadrille). Photographs by Faith Mason.

Check out our best veggie pasta recipes here

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Nutritional Information

  • Kcals 536
  • Fat 20.9g
  • Saturates 3.6g
  • Carbs 65.8g
  • Sugars 2.6g
  • Fibre 9.8g
  • Protein 16.4g
  • Salt 0.1g