Roasted Pepper Avocado Pasta
Creamy roasted pepper avocado pasta made with simple ingredients and no dairy. This easy vegan pasta recipe is ready in just 20 minutes.
Servings 4 Servings
Calories 669kcal
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
Calories: 669kcal | Carbohydrates: 99g | Protein: 18g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 273mg | Potassium: 1054mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1294IU | Vitamin C: 35mg | Calcium: 59mg | Iron: 3mg
