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!
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
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!
- 1poundgluten free short pasta
- 3wholeavocadospitted and peeled
- 1/2cupbaby spinach
- 1pinchcrushed red pepper
- 1wholelimejuiced. At least 2 tablespoons worth
- 1dasholive oil
- 1jarroasted red peppersdrained and thinly sliced, 12 ounce size
- 1can artichoke heartsroughly chopped, 8.5 ounce size
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.
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!