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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Keyword: avocado, vegan
Servings: 6
Calories: 349kcal
Author: Kelsey Smith
Cost: $9
- 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
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.
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.
Calories: 349kcal | Carbohydrates: 47g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 213mg | Potassium: 479mg | Fiber: 6g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 2mg