Avocado Bell Pepper Pasta
Servings: 6
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.
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.
