Description
Pasta does not have to be unhealthy! This avocado veggie pasta has the most creamy, satisfying avocado sauce with loads of artichokes and roasted red peppers over gluten-free pasta. It’s vegan, too!
Ingredients
- 1 pound Short Gluten Free Corn Pasta
- 1 dash Olive Oil
- 1 jar (12 Oz. Size) Roasted Red Peppers, Thinly Sliced
- 1 can (8 1/2 Oz. Size) Artichoke Hearts
- FOR THE SAUCE:
- 3 whole Avocados, Pitted And Peeled
- ½ cups Baby Spinach
- 1 whole Shallot
- 2 cloves Garlic
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
- 1 whole Lime, Juiced
Preparation
Get a large pot of water on the stove to boil. Once it is boiling, salt it generously and add pasta. Cook until tender for about 6–8 minutes. Reserve about 2 tablespoons of the cooking water, then drain.
While water comes to a boil and pasta cooks, make the sauce. Combine avocado, spinach, shallot, garlic, salt, pepper and lime juice in a food processor and run it until it becomes smooth and creamy.
Heat olive oil in a large, deep skillet over medium high heat. Cook roasted red peppers and artichokes in it for just a couple of minutes, then add sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry.
Finally, toss in cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!
