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Creamy Avacado Pasta


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  • 10 - 12 small Campari tomatoes, quartered
  • 3 - 4 tbsp olive oil
  • 4 servings of whole grain fettuccine noodles
  • 2 ripe avocados, seed and skin removed
  • 2 garlic cloves, peeled
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1/4 cup pine nuts
  • grated fresh Parmesan cheese
  • salt and cracked black pepper to taste


Adapted from


Step 1

Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

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