Creamy Avocado Pasta with Cherry Tomatoes
A creamy, dairy-free pasta sauce made from ripe avocados, blended with fresh basil and lemon. Tossed with whole wheat pasta and sweet cherry tomatoes.
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4 people
Difficulty
Easy
Vegetarian
Ingredients
12 oz whole wheat pasta
2 ripe avocados, pitted and peeled
1/2 cup fresh basil leaves
2 cloves garlic
3 tbsp fresh lemon juice
1/4 cup olive oil
1/4 cup water
Salt and black pepper to taste
2 cups cherry tomatoes, halved
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish
Red pepper flakes (optional)
Instructions
1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2
While pasta cooks, prepare the avocado sauce: In a food processor or blender, combine avocados, basil, garlic, lemon juice, olive oil, water, salt, and pepper.
3
Blend until smooth and creamy. If too thick, add more water or olive oil.
4
Halve cherry tomatoes and set aside.
5
Toast pine nuts in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently.
6
Drain pasta and return to pot. Immediately add avocado sauce and toss to coat, adding reserved pasta water if needed for creaminess.
7
Gently fold in cherry tomatoes.
8
Serve immediately, topped with toasted pine nuts, fresh basil, and red pepper flakes if desired.
9
Note: This sauce is best served fresh as avocados can brown if stored.
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