Creamy Avacado Pasta

Creamy Avacado Pasta
Creamy Avacado Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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