This Creamy Avocado Pasta & Garlicky Roast Tomatoes Recipe is one of my absolute favourite meat-free Monday meals! You could quite easily lose the carbs by replacing the spaghetti with zucchini noodles – or zoodles as I like to call them! However, I prefer to use wholewheat spaghetti since I don’t normally eat many carbs anyway.
The avo “sauce” is really just a puree and makes for a creamy, luxurious mouth-feel, while the garlicky roast tomatoes are sweet, tangy, and oh-so savoury. You won’t miss the meat in this one! But if you do, you could always add bacon, chorizo, or even chicken!
This is also a great recipe to make use of overripe avocados and tomatoes, as well as leftover wilting herbs. Talk about elevating less than perfect ingredients right?!
This serves a hungry 2 and can be whipped up in less than 30 minutes.
How to make avocado pasta
- 4 tomatoes halved, and then quartered (cut into large chunks)
- 1 tsp sugar
- 3 cloves garlic
- Fresh Thyme
- Olive Oil
- Balsamic Vinegar
- 1 Avocado
- Bunch fresh basil, coriander or parsley (It’s great to use up leftover soft herbs here. Basil is a classic choice, but I quite like coriander!)
- Squeeze fresh lemon juice
- Handful parmesan grated
- Salt and pepper to taste
1. Preheat your oven to 180 degrees Celsius and prepare an oven tray by covering it in foil.
2. Lay tomatoes in an even layer on oven tray. Sprinkle with sugar and add 2 large garlic cloves and a few sprigs of fresh thyme.
3. Drizzle with olive oil and balsamic vinegar, sprinkle with lots of salt and some pepper, toss, and then place in oven for 20 – 30 minutes until tomatoes are soft and fragrant.
4. Twenty minutes in, get your pasta on the go.
5. Now throw your avo, fresh herbs, 1 small garlic clove, squeeze of lemon juice, and grated parmesan into a blender or food processor. Whiz until combined then season to taste. You may want to add more lemon juice or parmesan cheese at this point.
6. Once the pasta is done, drain it, but reserve a small amount of water in the pot. This will help loosen the avo puree. Spoon the avo puree into the pasta and toss until every strand of spaghetti is coated.
7. Remove tomatoes from the oven, squash them with the back of a spoon or fork, and then add their juices to the pasta pot. Mix again.
8. Serve pasta topped with roast tomatoes and LOTS of parmesan cheese. This is SO right on SO many levels!