The Pioneer Woman Tasty Kitchen
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Creamy Avocado Pasta with Roasted Garlic and Tomatoes

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Level: Easy

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Description

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.

Ingredients

  • 4 ounces, weight Cherry Tomatoes
  • 4 cloves Garlic, Skins On
  • ½ teaspoons Olive Oil
  • 2 whole Ripe Avocados, Pitted And Flesh Scooped From The Skins
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • ¼ teaspoons Salt, Plus A Pinch More
  • ½ teaspoons Ground Black Pepper, Plus A Pinch More To Taste
  • 8 ounces, weight Farfalle Pasta, Or Another Small Type
  • Grated Parmesan Cheese, To Serve (optional)

Preparation

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.

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