Creamy Avocado Pasta with Roasted Cherry Tomatoes
A vibrant, velvety pasta dish featuring a rich avocado-basil sauce tossed with al dente noodles and sweet, blistered cherry tomatoes. This recipe is a perfect, healthy weeknight dinner that delivers luxurious creaminess without any dairy.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta gluten-free if desired
- 2 pt cherry tomatoes halved
- 4 tbsp olive oil divided
- 2 large ripe avocados pitted and peeled
- 1 cup fresh basil leaves packed, plus more for garnish
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
- 0.5 tsp red pepper flakes optional
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado sauce may darken slightly, but a quick stir will refresh it. Make-Ahead: The avocado sauce can be made up to a day in advance; press plastic wrap directly onto the surface to prevent browning. Variations: Add grilled chicken or chickpeas for extra protein, or stir in a handful of spinach at the end for added greens.