Avocado Veggie Pasta

I definitely am a bit addicted to avocados. I have one almost every day in my lunch. Well, this week I bought way too many because they were on sale. So I decided to make the most incredible and healthy avocado veggie pasta with them before they went bad. They made the most wonderful, creamy sauce that I tossed with veggies and gluten free pasta. So this recipe also hits a lot of the dietary restriction boxes in that it is vegan and gluten free!

I pretty much always have cans or jars of artichoke hearts and roasted red peppers in my pantry. So that made pulling this avocado veggie pasta together even easier. I just quickly prepped them and they were ready to go.
Then I turned my attention to the sauce for the avocado veggie pasta. My food processor did all of the work for me! I used some spinach to add even more veggies into the dish along with aromatics, seasoning and lime juice.
After I quickly heated up the artichokes, roasted red peppers and sauce in my skillet, I just tossed in my cooked pasta. Dinner was as easy as that! I had it on the table in 20 minutes.

Oh my goodness, this was such an incredible pasta dinner that I could feel good about eating. The sauce was so flavorful and creamy as it lovingly coated the tender pasta. It was a cinch to make and a joy to eat. Hope you all love it too! xoxo

Avocado Veggie Pasta
Avocado Veggie Pasta
4.86 from 7 votes
Avocado Veggie Pasta
Avocado Veggie Pasta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Pasta does not have to be unhealthy! This avocado veggie pasta has the most creamy, satisfying avocado sauce with loads of artichokes and roasted red peppers over gluten free pasta. It's vegan too! 

Course: Main Course
Keyword: Avocado, Pasta, Vegan
Servings: 6
Calories: 311 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 pound gluten free short pasta
  • 3 whole avocados pitted and peeled
  • 1/2 cup baby spinach
  • 1 whole shallot
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch crushed red pepper
  • 1 whole lime juiced. At least 2 tablespoons worth
  • 1 dash olive oil
  • 1 jar roasted red peppers drained and thinly sliced, 12 ounce size
  • 1 can artichoke hearts roughly chopped, 8.5 ounce size
Instructions
  1. First, get a large pot of water on the stove to boil. Once it is boiling, salt it generously and add the pasta. Cook it until tender for about 6-8 minutes, reserve about 2 tablespoons of the cooking water, then drain it. While the water comes to a boil and the pasta cooks, make the sauce. Combine the avocado, spinach, shallot, garlic, salt, pepper and lime juice in a food processor and run it until it becomes smooth and creamy. 

  2. Then heat up the olive oil in a large, deep skillet over medium high heat. Cook the roasted red peppers and artichokes in it for just a couple of minutes, then add the sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry. Finally, toss in the cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!

Nutrition Facts
Avocado Veggie Pasta
Amount Per Serving (1 serving)
Calories 311 Calories from Fat 127
% Daily Value*
Total Fat 14.1g 22%
Saturated Fat 2g 10%
Sodium 724mg 30%
Potassium 595mg 17%
Total Carbohydrates 42.2g 14%
Dietary Fiber 16g 64%
Sugars 4.3g
Protein 7.3g 15%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Avocado Veggie Pasta
Avocado Veggie Pasta

 

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