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Avocado Veggie Pasta
Recipe

11 INGREDIENTS • 5 STEPS • 20MINS

Avocado Veggie Pasta

4.2
8 ratings
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!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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!
20MINS
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
6
US / Metric
Gluten-Free Rigatoni Pasta
1 lb
Gluten-Free Rigatoni Pasta
or other Gluten-free Pasta
Avocado
3
Avocados, peeled, pitted
Fresh Baby Spinach
1/2 cup
Fresh Baby Spinach
Shallot
1
Shallot
Garlic
2 cloves
Salt
1 pinch
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Lime
1
Lime, juiced
Olive Oil
1 dash
Jarred Roasted Red Peppers
1 jar
12 oz
Jarred Roasted Red Peppers, drained, thinly sliced
Artichoke Hearts
1 can
8.5 oz
Artichoke Hearts, roughly chopped
Nutrition Per Serving
VIEW ALL
Calories
459
Fat
15.1 g
Protein
7.9 g
Carbs
72.2 g
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Avocado Veggie Pasta
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, get a large pot of water on the stove to boil. Once it is boiling, salt it generously and add the Gluten-Free Rigatoni Pasta (1 lb). Cook it until tender for about 6-8 minutes, reserve about 2 tablespoons of the cooking water, then drain it.
step 2
While the water comes to a boil and the pasta cooks, make the sauce. Combine the Avocados (3), Fresh Baby Spinach (1/2 cup), Shallot (1), Garlic (2 cloves), Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch) and Lime (1), a food processor and run it until it becomes smooth and creamy.
step 2 While the water comes to a boil and the pasta cooks, make the sauce. Combine the Avocados (3), Fresh Baby Spinach (1/2 cup), Shallot (1), Garlic (2 cloves), Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch) and Lime (1), a food processor and run it until it becomes smooth and creamy.
step 3
Then heat up the Olive Oil (1 dash) in a large, deep skillet over medium-high​ heat. Cook the Jarred Roasted Red Peppers (1 jar) and Artichoke Hearts (1 can) in it for just a couple of minutes.
step 3 Then heat up the Olive Oil (1 dash) in a large, deep skillet over medium-high​ heat. Cook the Jarred Roasted Red Peppers (1 jar) and Artichoke Hearts (1 can) in it for just a couple of minutes.
step 4
Then add the sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry.
step 4 Then add the sauce and reserved pasta cooking water. Let that all cook together for another couple of minutes for the flavors to marry.
step 5
Finally, toss in the cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!
step 5 Finally, toss in the cooked pasta and stir it all together well. Scoop it into bowls and serve immediately. Enjoy!
Tags
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Dairy-Free
American
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Pasta
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