By Ellen Maulder
Avocado Cream Pasta
6 steps
Prep:15minCook:10min
You just stopped your scroll on the BEST way to use your ripe avocados!
This pasta is vegan, SO creamy, flavorful and ridiculously easy to make (the sauce comes together in a BLENDER)! it’s sooo creamy and also vegan / gluten-free ✨ When I’m looking for a healthy and quick dinner to make…this is it! P.S. it also doubles as a chilled pasta salad!
Updated at: Thu, 17 Aug 2023 11:35:26 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
32
High
Nutrition per serving
Calories456.1 kcal (23%)
Total Fat16.9 g (24%)
Carbs66.3 g (25%)
Sugars3.6 g (4%)
Protein12.1 g (24%)
Sodium532 mg (27%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Roast tomatoes - to roast, slice grape tomatoes in half, place them cut side up on a lined baking sheet and drizzle with olive oil. Season with s&p, and red pepper flakes. Toss. Roast for 10-15 minutes at 400 degrees.
Step 2
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to instructions on package.
Step 3
Toss avocado flesh, lemon juice, basil, garlic, 1 tbsp olive oil, 1/4 cup water, kosher salt, black pepper, and red pepper flakes to taste into your blender
Step 4
Blend and adjust seasoning as needed (more 🍋 for brightness, 🌶 flakes for spice, salt and pepper. If sauce is too thick, feel free to add a splash or two more water to thin to your desired saucy consistency)
Step 5
Drain pasta. Mix in avocado cream sauce. toss in the tomatoes, and spinach/arugula. Top with extra tomatoes, flaky salt, pepper, red pepper flakes and olive oil.
Step 6
Serve immediately or chill!
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