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    Home » Recipes » Vegan

    Avocado Bell Pepper Pasta

    Published: Jul 16, 2012 · Modified: Mar 8, 2022 by Kelsey Smith

    118 shares
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    This avocado bell pepper pasta is creamy and delicious with fresh basil, ripe avocado, roasted red peppers, garlic, and lemon juice.

    The fresh ingredients make this pasta sauce pop. Plus, no chopping! With a blender or food processor, the sauce will be ready in minutes. You will have dinner on the table in 20 minutes or less.

    With a smooth, thick, and creamy sauce, this vegan pasta dish will win over even the pickiest eater. This creamy roasted red pepper and avocado sauce was adapted from Oh She Glows.

    For more easy pasta dishes, try tuna pesto pasta and cheeseburger macaroni. For more ways to use ripe avocado, try avocado lime ranch dressing.

    Why you'll love this recipe

    • Easy to make: Dump the sauce ingredients into the blender and voilà!
    • Vegan: This dairy-free recipe is a delicious plant-based meal. It's also easily made gluten-free with gluten-free pasta.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Avocado bell pepper pasta on a plate. Fettuccine noodles coated in sauce garnished with fresh basil. Avocado, red bell pepper, and lemon are in the background.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Substitutions
    • How to pick a ripe avocado
    • How to make it whole food plant based
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Avocado bell pepper pasta ingredients: roasted red peppers, fettuccine, avocado, lemon, basil, olive oil, garlic, and salt.
    Avocado bell pepper pasta ingredients.
    • Fettuccine - Use 12 ounces of fettucini or spaghetti.
    • Avocado - The avocado must be ripe for this recipe to taste just right.
    • Roasted red peppers - Make your own roasted red pepper or use the jarred variety. Jarred peppers can be found on the same aisle as pickles.
    • Garlic - Fresh garlic or jarred, pre-minced garlic will do.
    • Basil - This recipe was developed with fresh basil.
    • Lemon - Fresh lemon juice is best. Plus, you can use the zest as garnish.
    • Olive oil - For flavor.
    • Salt - For flavor.

    Instructions

    Cook fettuccine until al dente, according to package directions. Add salt to the water, to taste. Once cooked, drain and reserve ½ cup of the pasta water.

    Tip: Add about 1 tablespoon of salt and 3 to 4 quarts of water.

    Top down view of boiled fettuccine noodles in cast iron dutch oven.
    Boil until al dente. Be sure to reserve a half cup of pasta water for the red pepper sauce.

    Add the avocado, roasted red peppers, garlic, basil, lemon juice, olive oil, salt, and half of the reserved pasta water to a blender or food processor.

    Avocado bell pepper ingredients in a blender unblended.
    Before blending.

    Blend until creamy.

    Avocado bell pepper ingredients in a blender blended until smooth, thick, and creamy. The sauce is a rich golden orange color.
    After blending.

    If needed, add more of the reserved pasta water to create a thinner consistency. Taste and add more salt if needed.

    Avocado bell pepper sauce poured over fettuccine noodles in a large pot.
    Combine drained pasta and bell pepper sauce. Add additional salt if needed.

    Combine the sauce with the cooked fettuccine and serve.

    Top down view of cast iron dutch oven filled with fettuccine coated in creamy roasted red pepper sauce and garnished with fresh basil. The sauce is thick and creamy.
    Garnish with fresh basil and lemon zest (optional).

    Garnish avocado bell pepper pasta with lemon zest and more fresh basil (optional).

    Fettuccine noodles coated in creamy avocado roasted red pepper sauce garnished with fresh basil and lemon zest. Avocado, red bell pepper, basil, and lemon are in the background.
    Serve warm.

    Equipment

    • Large pot - To boil the pasta
    • Colander - To drain the pasta
    • Blender - To puree the sauce

    Storage

    Refrigerate in an airtight container for up to 3 days. The color of the sauce will darken slightly from the avocados oxidizing, but this does not compromise the flavor.

    Freezing is not recommended.

    Substitutions

    • Fettuccine - Pasta cuts with a lot of surface area will work best for this thick sauce. Try spaghetti, rotini, or shells.
    • Lemon - Substitute fresh lime juice. I do not recommend bottled lemon or lime juice for this recipe, only fresh.
    • Red pepper - Red bell peppers are the sweetest bell pepper. Yellow and orange can be substituted if desired but will have a slightly different flavor.
    Fettuccine noodles coated in avocado bell pepper sauce garnished with fresh basil and lemon zest.

    How to pick a ripe avocado

    If the avocado is firm to the touch or bright green on the outside, it is not yet ripe. A ripe avocado is still green but darker in color and is slightly soft to the touch when squeezed.

    How to make it whole food plant based

    For my WFPB and no-oil friends, skip the added olive oil. You may wish to use whole wheat pasta or plant-based pasta (such as chickpea or lentil pasta).

    📖 Recipe

    Avocado bell pepper pasta on a plate. Fettuccine noodles coated in sauce garnished with fresh basil. Avocado, red bell pepper, and lemon are in the background.
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    Avocado Bell Pepper Pasta

    This vegan avocado bell pepper pasta is creamy and delicious with fresh basil, ripe avocado, roasted red peppers, garlic, and lemon juice.
    4.67 from 3 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 10 minutes
    Total time: 20 minutes
    Servings: 6

    Equipment

    • Large pot
    • Colander
    • Blender

    Ingredients
      

    • 12 ounces fettuccine or spaghetti
    • 2 medium ripe avocado pitted and peeled
    • 1 (12 ounce) jar roasted red peppers drained
    • 1 cloves garlic
    • ¼ cup fresh basil leaves loosely packed
    • ¼ cup lemon juice about one medium lemon
    • 1 tablespoon olive oil
    • ½ teaspoon salt

    Instructions
     

    • Cook fettuccine until al dente, according to package directions. Add salt to the water, to taste. Once cooked, drain and reserve ½ cup of the pasta water.
    • Add the avocado, roasted red peppers, garlic, basil, lemon juice, olive oil, salt, and half of the reserved pasta water to a blender or food processor. Blend until creamy.
    • If needed, add more of the reserved pasta water to create a thinner consistency. Taste and add more salt if needed.
    • Combine the sauce with the cooked fettucine and serve. Garnish with lemon zest and more fresh basil (optional). Serve warm.

    Video

    Notes

    Make your own roasted red pepper or use the jarred variety. Jarred peppers can be found on the same aisle as pickles.
    To store: Refrigerate in an airtight container for up to 3 days. The color of the sauce will darken slightly from the avocados oxidizing. Freezing is not recommended.
    Adapted from Oh She Glows.

    Nutrition

    Calories: 349kcalCarbohydrates: 47gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 213mgPotassium: 479mgFiber: 6gSugar: 2gVitamin A: 187IUVitamin C: 11mgCalcium: 31mgIron: 2mg
    Course: Main Course
    Cuisine: American
    Keyword: avocado, vegan
    Tried this recipe?Rate it to let me know how it was!
    Avocado bell pepper pasta on a plate garnished with fresh basil. Text at the top says avocado bell pepper pasta.Avocado bell pepper pasta on a plate garnished with fresh basil. Text at the top says avocado bell pepper pasta.

    More Vegan

    • Biscoff Overnight Oats
    • Chickpea and Spinach Curry
    • Mushroom Lentil Bolognese
    • Tofu Spring Rolls with Peanut Sauce

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. Ryan says

      January 24, 2017 at 9:28 am

      4 stars
      So good! Made this sauce as part of my meal prep for the week. So versatile!

      Reply
      • Kelsey Smith says

        January 24, 2017 at 12:15 pm

        Awesome!! I'm glad to hear you liked it.

        Reply
    2. Laura Bell says

      January 11, 2014 at 5:39 pm

      ABSOLUTELY DELICIOUS! I didn't have any basil, and I used lime instead of lemon because it's all that I had, and it was awesome! Thank you!

      Reply
      • Kelsey Reddick says

        January 11, 2014 at 6:29 pm

        Very glad to hear you liked it!

        Reply
    3. Sonja says

      July 16, 2012 at 3:23 pm

      I'm excited to try this! Looks delicious 🙂

      Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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