Creamy Avocado Pasta with Roasted Tomatoes
Creamy Avocado Pasta with Roasted Tomatoes could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 2 servings with 622 calories, 11g of protein, and 44g of fat each. For $2.5 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. This recipe is liked by 224 foodies and cooks. Head to the store and pick up juice of lemon, black pepper, oregano, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Bake Your Day. With a spoonacular score of 98%, this dish is amazing. Similar recipes include Creamy Spinach and Avocado Pasta with Roasted Tomatoes, Creamy Vegan Garlic Pasta with Roasted Tomatoes, and Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes.
Servings: 2
Ingredients:
1 ripe California Avocado, pitted
Freshly ground black pepper, to taste
4 Tbs. extra virgin olive oil, divided
2 Tbs. fresh cilantro
1 garlic cloves, to taste
1 cup grape tomatoes
1/2 lemon, juiced
1/2 tsp. kosher salt, or to taste
1 tsp. dried oregano
2 servings of pasta (I used whole wheat penne)
Equipment:
food processor
oven
bowl
Cooking instruction summary:
Preheat oven to 450 degrees. Toss tomatoes in 2 tablespoons of olive oil and dust with salt and pepper. Roast for 20 minutes until the tomatoes begin to burst open. Cook the pasta to al dente, according to the instructions on the package.Meanwhile, make the sauce by placing the avocado, garlic cloves, and lemon juice into a food processor and process until smooth. Add in the olive oil, cilantro, oregano and salt and continue to process, scraping down the sides as needed. Add more olive oil if you prefer a thinner sauce. When pasta is done cooking, strain and set aside in a large bowl. Toss the sauce with the cooked pasta until all the pasta is coated. Garnish with freshly ground black pepper and the roasted tomatoes. Serve immediately*. Serves 2. *The sauce doesn’t reheat well so planning for leftovers is not a good idea. Try to make just what you’ll need for your meal.
Step by step:
1. Preheat oven to 450 degrees. Toss tomatoes in 2 tablespoons of olive oil and dust with salt and pepper. Roast for 20 minutes until the tomatoes begin to burst open. Cook the pasta to al dente, according to the instructions on the package.Meanwhile, make the sauce by placing the avocado, garlic cloves, and lemon juice into a food processor and process until smooth.
2. Add in the olive oil, cilantro, oregano and salt and continue to process, scraping down the sides as needed.
3. Add more olive oil if you prefer a thinner sauce. When pasta is done cooking, strain and set aside in a large bowl. Toss the sauce with the cooked pasta until all the pasta is coated.
4. Garnish with freshly ground black pepper and the roasted tomatoes.
5. Serve immediately*.
6. Serves
7. *The sauce doesn’t reheat well so planning for leftovers is not a good idea. Try to make just what you’ll need for your meal.
Nutrition Information:
covered percent of daily need
