Easy Creamy Avocado Pasta with Roasted Vegetables
This vibrant pasta dish combines al dente noodles with a luxuriously creamy avocado sauce and caramelized roasted vegetables for a satisfying, plant-based meal that's ready in under 30 minutes.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta gluten-free if needed
- 2 large ripe avocados pitted and scooped
- 1 cup fresh basil leaves packed
- 2 cloves garlic minced
- 2 tbsp lemon juice freshly squeezed
- 1/4 cup olive oil divided
- 1 medium zucchini sliced into half-moons
- 1 medium bell pepper any color, sliced
- 1 cup cherry tomatoes halved
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup reserved pasta water starchy water from cooking pasta
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado sauce may brown slightly but is still safe to eat; stir well before reheating. Make-Ahead: The roasted vegetables and avocado sauce can be prepared up to a day in advance. Store separately and combine with freshly cooked pasta just before serving. Variations: Add a handful of baby spinach in the last minute of tossing for extra greens. For a protein boost, top with a fried egg or grilled chicken. Substitute the pasta with zucchini noodles for a lower-carb option. Serving Suggestion: This dish is excellent as a light main course or a substantial side dish.