Creamy Avocado Pasta with Roasted Tomatoes
Ready in 40 min. Dinner recipe. A vegan comfort dish with light, fresh flavors and rich creaminess. Get step-by-step instructions, nutrition info, and tips
Instructions
Step 1
Preheat oven to 200°C (400°F). Toss halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until softened and slightly caramelized.
Step 2
While tomatoes roast, cook pasta according to package directions in salted water until al dente. Reserve 120ml (1/2 cup) of pasta water before draining.
Step 3
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion and cook for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant. Remove from heat.
Step 4
In a blender or food processor, combine avocados, nutritional yeast, lemon juice, remaining 1 tablespoon olive oil, 3/4 teaspoon salt, and red pepper flakes (if using). Blend until completely smooth, scraping down sides as needed.
Step 5
Transfer avocado mixture to a large bowl. Add cooked pasta, sautéed onions and garlic, and 60ml (1/4 cup) of reserved pasta water. Toss until pasta is evenly coated, adding more pasta water as needed to reach desired creaminess.
Step 6
Gently fold in roasted tomatoes, being careful not to break them up too much.
Step 7
Divide among three plates, garnish with fresh basil, and serve immediately.
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