Spinach Fettuccine with Creamy Spinach, Avocado & Feta Sauce

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


Yesterday, my day was more interesting that usual.  Typically, I get up some time between 6-7am, take the dogs on a coffee & donut run, post a blog bit, work out & then come home & try to think of something to invent for the next day’s blog.  But, yesterday, I had a friend passing through Union Station (one of my favorite places in L.A.) and he wanted me to come down & kill some time with him.  So, at 6:30 am, I picked him up & we went to Nick’s Cafe.  It was kinda fun being down there so early.  Here is the early shift at Nick’s:


And here is the outside of Nick’s any my outrageously delicious chilaquiles:


Then, we headed over to Olvera Street because my friend, Bradley, had never been.  It was about 8am at that point & Olvera Street was still mostly closed.  Only a few little shanty joynts were open serving breakfast.  But look at how pretty it is when abandoned:


Anyway – it was kind of an adventurous early start to my day.

My dinner was less of an adventure but it was just as satisfying.  The pesto sauce here is all raw & so easy!  You can choose to make homemade Spinach Fettuccine or use a boxed pasta of your choice.

This recipe makes a lot of this sauce.  You will definitely have leftovers – unless you are feeding a very large group.  This recipe nearly filled a standard pickle jar – and each serving will only require a few tablespoons of the sauce.





Spinach Fettuccine with Creamy Spinach, Avocado & Feta Sauce


1 lb dry pasta or some homemade Spinach Fettuccine

1/2 cup walnuts (or pecans or almonds)

5-5 oz feta cheese (or a 1x2x3 inch block) – plus extra as garnish

1 avocado

10 basil leaves – plus extra as garnish

6 cloves of garlic (or less)

1/4 cup olive oil

1 tsp salt

1 TBS pepper


4 -5 packed cups of spinach

1 tomato – diced as garnish


Toast the nuts in a dry pan, stirring constantly, for a few minutes.  Once they start to smoke a bit but before they brown (or burn) remove them from the heat.

In a food processor, blend the nuts, feta, garlic, basil, oil and S&P until pureed.


Add the avocado & blend smooth.  Then add the spinach, a cup or two at a time & blend.  Add a little water if it gets too thick.  Once all the spinach is incorporated – you are done.

To assemble – simply cook your pasta, drain & toss with a quantity of the sauce to suit your taste.  I do not like a heavy amount of sauce & this is so flavorful – you can go light with it.  Garnish with extra feta, chopped basil & diced tomatoes.  Grind fresh pepper over it & chow down!



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