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Creamy Avocado Pasta with Roasted Garlic and Tomatoes is a rich pasta dish that won’t weigh you down. And it’s healthy, too! This is a great vegetarian dish and, served without cheese, a vegan one, too.
Preheat your oven to 400ºF. Place the tomatoes and garlic (with the skin on) in a small baking dish and drizzle with the olive oil.
Season with the salt and pepper, and bake until the skins from the tomatoes begin to peel away. Remove them from the oven, and keep the tomatoes warm.
When the garlic has cooled to the touch, remove the skins.
Scoop the avocado from its skin and add it to a food processor along with the garlic, lemon juice, and zest. Season with salt and pepper to taste, and blend until smooth.
Cook the pasta according to package directions. When the pasta is finished cooking, drain it and return it to the warm pan. Add the avocado mixture to the pasta and toss it well to evenly coat it. Serve the pasta warm on individual plates and spoon several roasted tomatoes to each portion.
Serve with grated Parmesan cheese if you’d like.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!