250g gluten-free spaghetti
1 ripe avocado, peeled with the pit removed
2 cups fresh spinach leaves
3 garlic cloves
1 teaspoon garlic powder
1-2 tablespoons olive oil
Juice from half a lemon
Salt and pepper, to taste
20g dry toasted pine nuts
2 tablespoons chopped fresh parsley
Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.
While the pasta is cooking, make the sauce. Place the avocado, spinach, garlic, olive oil, lemon juice, salt, and pepper in a blender.
Blend, adding the cooking water 1 tablespoon at a time until the sauce is smooth and of the desired consistency. Taste and add more salt and pepper if necessary.
Toss the pasta with the sauce, pine nuts, and a generous amount of parsley.