Sunday, April 7, 2013

Creamy Avocado Pasta with Roasted Tomatoes

Continuing on my avocado kick, I finally decided to try one of the many avocado-infused recipes I've pinned on Pinterest. This one adapted from Flourishing Foodie turned out to be delicious. I added garbanzo beans for a little protein, and used one of those hand blenders to mash up the avocados and garlic. The sauce is deliciously creamy but also good for you...Enjoy!



Creamy Avocado Pasta with Roasted Tomatoes
  • 6 large tomatoes, sliced into quarters
  • 4 T olive oil
  • 16 oz pasta, any type [I used spirals]
  • 3 ripe avocados
  • 2 garlic cloves, peeled
  • 2 t salt
  • 2 T lemon juice
  • black pepper to taste
  • 1 can garbanzo beans
Preheat oven to 300 degrees. Place sliced tomatoes on baking sheet and drizzle with olive oil. Bake for 50 minutes. Cook the pasta until al dente, strain, and pour into a large bowl.

Use a hand blender or food processor to combine the avocados, garlic cloves, salt, and lemon juice. Stir the sauce into the pasta, then add the tomatoes, beans, and pepper to taste. That's it!

3 comments:

  1. This sounds delicious, Courtney! I made an avocado mac & cheese a couple weeks ago and it was really good...but this sounds even better!

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  2. Ooh, I'll have to try this!

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  3. Hooray thanks to you both, it really was delicious! Avocado mac & cheese sounds awesome as well...

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