10 oz pasta of choice
3 cups spinach
1 avocado, pitted
1 (15-oz.) can cannellini beans
1/4 cup non-dairy milk
3 cloves garlic
2 Tbsp olive oil
1 Tbsp nutritional yeast
2 Tbsp lemon juice
1/2 teaspoon salt
Few grinds black pepper
Pinch red pepper flakes
Prepare pasta according to package directions.
In a food processor or high speed blender, combine spinach, avocado, beans, non-dairy milk, garlic, olive oil, nutritional yeast, salt, pepper and red pepper flakes. Combine until well smooth.
If too thick, add more non-dairy milk until desired consistency. Adjust taste to your liking.
Add creamy avocado spinach sauce to a medium sized saucepan over medium heat to warm up. Add cooked pasta and stir to combine.
Top with red pepper flakes and enjoy!