Avocado Bell Pepper Pasta

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This vegan avocado bell pepper pasta is creamy and delicious with fresh basil, ripe avocado, roasted red peppers, garlic, and lemon juice.


  • 12 ounces whole-wheat fettuccine or spaghetti
  • 2 medium ripe avocado, pitted and peeled
  • 2-3 roasted red peppers
  • 1 clove garlic
  • 1/4 cup fresh basil leaves loosely packed
  • 1/4 cup lemon juice (about one medium lemon)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt


  1. Cook fettuccine until al dente, according to package directions. Once cooked, drain and reserve 1/2 cup of the pasta water.
  2. Add the avocado, roasted red peppers, garlic, basil, lemon juice, olive oil, salt, and half of the reserved pasta water to a blender or food processor. Blend until creamy.
  3. If needed, add more of the reserved pasta water to create a thinner consistency. Taste and add more salt if needed.
  4. Combine the sauce with the cooked fettucine and serve. Garnish with lemon zest and more fresh basil (optional). Serve warm..

Source: bykelseysmith.com