Avocado Bell Pepper Pasta
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
Cook fettuccine until al dente, according to package directions. Once cooked, drain and reserve 1/2 cup of the pasta water.
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.
If needed, add more of the reserved pasta water to create a thinner consistency. Taste and add more salt if needed.
Combine the sauce with the cooked fettucine and serve. Garnish with lemon zest and more fresh basil (optional). Serve warm..