Creamy Avocado Pasta

10 small Campari Tomatoes, quartered

3 tbsp. Olive Oil

4 servings of Fettuccine Noodles (gluten Free)

2 ripe Avocados, seed and skin removed

2 Garlic Cloves, peeled

½ tsp. Salt

2 tbsp. Lemon Juice

¼ cup Pine Nuts

Grated fresh Parmesan Cheese

Salt and Cracked Black Pepper to taste

Preheat oven to 300°. 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. 10 minutes before tomatoe are finish, fill a large pot with water and sprinkle 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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