Creamy Vegan Avocado Pasta with Roasted Vegetables
This vibrant pasta dish features a silky, dairy-free avocado sauce tossed with al dente noodles and caramelized roasted vegetables. It's a nutrient-dense, satisfying meal that comes together in under 30 minutes.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta use gluten-free if needed
- 2 medium ripe avocados pitted and scooped
- 2 cloves garlic minced
- 1/4 cup fresh basil leaves packed
- 2 tbsp fresh lemon juice about half a lemon
- 3 tbsp olive oil divided
- 2 cups mixed vegetables chopped (bell peppers, zucchini, cherry tomatoes)
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup pasta water reserved from cooking
- 1/4 cup pine nuts or walnuts optional for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; the avocado sauce may darken slightly but is still safe to eat. Make-Ahead: The roasted vegetables can be prepared up to 2 days in advance and stored in the fridge. Variations: Substitute spinach or kale for the basil, or add a pinch of red pepper flakes for heat. For a nut-free version, omit the garnish or use sunflower seeds.