Roasted Pepper and Avocado Pasta is a creamy, dairy-free pasta made with roasted red peppers, ripe avocado, and fresh basil. This easy vegan pasta recipe is ready in under 30 minutes and perfect for busy weeknights.
Roasted Pepper and Avocado Pasta
This is one of those recipes that feels fancy, but secretly takes almost no effort. And honestly, those are my favorite kind.
We’re talking about a silky, creamy pasta sauce made without a drop of cream. The magic comes from ripe avocado blended with sweet roasted red peppers, garlic, and fresh basil. The result is rich, velvety, and packed with flavor.
It’s fresh, a little smoky, slightly tangy, and totally addictive. The kind of pasta that makes you go back for just one more bite… five times.
And the best part? Everything comes together in a blender. Toss it with warm pasta, add juicy cherry tomatoes, and dinner is DONE.
Why You’ll Love This Roasted Pepper and Avocado Pasta
- Ready in under 30 minutes
- Ultra creamy without cream or dairy
- Perfect for vegan and vegetarian diets
- Made with simple, fresh ingredients
- Great for meal prep or quick dinners
Avocados are not just for guacamole. They create an incredibly creamy pasta sauce that feels indulgent while staying light and fresh.
When paired with roasted red peppers, the flavor becomes deeper and slightly sweet, with a hint of smokiness that balances perfectly with the richness of the avocado.
I like to add cherry tomatoes for a pop of freshness and color. Fresh basil brings everything together and makes every bite bright and flavorful.
How to Make Avocado Pasta Sauce
This recipe is as easy as it gets.
Simply add the avocado, roasted red peppers, garlic, olive oil, and basil into a blender or food processor and blend until smooth and creamy.
If needed, add a splash of water or reserved pasta water to loosen the sauce and make it extra silky.
Once your pasta is cooked, toss it with the sauce while still warm so it coats every bite perfectly.
Tips for the Best Avocado Pasta Sauce
- Use ripe avocados for the creamiest texture
- Blend the sauce right before serving to keep the color vibrant
- Add lemon or lime juice to prevent browning
- Thin the sauce with pasta water for a smoother consistency
- Add red pepper flakes if you like a little heat
This sauce is so good you may want to eat it straight from the spoon. It also works as a dip or spread for sandwiches and wraps.
But when tossed with pasta, it becomes something truly special. Creamy, flavorful, and satisfying without feeling heavy.
I hope you can make this delicious Roasted Pepper and Avocado Pasta at home. If you do, tag me on Instagram @livingsweetmoments or use the hashtag #LivingSweet, I love seeing your creations.
Roasted Pepper Avocado Pasta
Ingredients
- 1 lb spaghetti or pasta of choice
- 2 ripe avocados pitted and peeled
- 2 roasted red peppers chopped (jarred or homemade)
- Juice of 2 limes
- 1 garlic clove
- 10 fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pint cherry or grape tomatoes
Instructions
- Cook the pasta according to package directions until al dente.
- Drain and set aside, reserving 1/2 cup of pasta water.
- In a blender or food processor, combine olive oil, avocados, lime juice, roasted red peppers, garlic, basil, salt, and pepper. Blend until smooth and creamy.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Add the sauce to the warm pasta and toss until evenly coated.
- Add cherry tomatoes and gently mix.
- Serve immediately.
Notes
- Use ripe avocados for the best creamy texture.
- Add lemon or lime juice to keep the sauce from browning.
- This pasta is best served fresh.
- You can add grilled chicken or shrimp for extra protein.
- Sprinkle with red pepper flakes for a spicy kick.
Nutrition
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Super quick and super tasty. I was a little generous with the sauce ingredients and a 454 gram box worked well. I always add a little reserved pasta water to the mix. Will definitely make this again!
Glad you liked it! thanks for your feedback!
Could this freeze?
No Lucie, I haven’t had luck freezing it and keeping the texture