Easy Creamy Avocado Veggie Pasta
A vibrant and flavorful pasta dish featuring a creamy avocado sauce, fresh vegetables, and a perfect blend of spices, ideal for busy weeknights or delightful gatherings.
Ingredients
Pasta and Sauce Ingredients
- 8 oz Pasta (e.g., fettuccine or linguine) Whole-grain or gluten-free pasta can be used as alternatives.
- 1 whole ripe avocado If unavailable, store-bought guacamole can be a substitute.
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes Fresh, halved.
- 2 cups baby spinach
- 1 whole red bell pepper Diced.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil Plus more for drizzling.
- 1 tablespoon fresh basil or cilantro For garnish.
Instructions
Preparation
- In a large pot, bring salted water to a boil, then add your choice of pasta. Cook according to package instructions until al dente.
- While the pasta cooks, in a blender or food processor, combine the ripe avocado, garlic cloves, fresh lemon juice, salt, and black pepper. Blend until smooth.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add diced red bell pepper and halved cherry tomatoes. Cook for about 3-4 minutes until slightly softened. Add baby spinach and cook until wilted.
- Once the pasta is done, drain it and return it to the pot. Pour in the avocado sauce and toss until evenly coated, adding reserved pasta water a little at a time until the desired creaminess is achieved.
- Serve hot, garnished with chopped fresh basil or cilantro.
Notes
This dish can be easily customized with other seasonal vegetables or replaced with gluten-free pasta. Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 3g
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