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Creamy Avocado and Tomato Pasta

Teresa Ambra
Succulent and delectable gluten free pasta recipe with a luscious, creamy avocado sauce and tomatoes. This entree is garnished with roasted pine nuts and freshly grated parmesan cheese for wonderful Italian flavor. It's perfect for Meatless Mondays, Lent or anytime you want to avoid meat. The robust flavors make this a terrific dish for company.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Meatless Main Dish/Casserole/Veggie Side Dish, Pasta
Cuisine Italian
Servings 4
Calories 780 kcal

Equipment

  • 1 baking sheet or jelly roll pan
  • 1 medium stock pot with lid
  • 1 colander
  • 1 food processor or blender
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 10 - 12 small Campari tomatoes quartered, (I've also used grape tomatoes, halved)
  • 4-5 tbsp. olive oil divided use
  • 8 oz. box gluten free fettuccine or linguini noodles or noodles of your preference
  • 3 ripe avocados pit and skin removed
  • 3 cloves garlic peeled, or use 1 tablespoon minced garlic from a jar
  • 1/2 tsp. salt
  • 1 lemon You'll need only the juice
  • 1-2 tbsp. fresh basil chopped
  • 1/3 cup pine nuts
  • 1/4 cup fresh Parmesan cheese grated
  • 1 tsp. salt and cracked black pepper to taste
  • 1 cup reserved pasta water if necessary

Instructions
 

  • Preheat oven to 300º.
  • Wash and halve the tomatoes.
  • Place in a baking dish sprayed with olive oil cooking spray.
  • Drizzle with 1 - 2 tbsp. olive oil, just enough to make the tomatoes glisten.
  • Sprinkle generously with salt and pepper.
  • Bake for 30 minutes in the oven.
  • Do not overcook the tomatoes or they will become mushy.
  • While tomatoes are roasting, fill a large pot with water and a sprinkle of salt.
  • Bring to a rapid boil.
  • Add the dry pasta to the water and cook according to package directions.
  • While the pasta is boiling, add 2 tbsp. olive oil, avocados, garlic, salt, basil (if using), and lemon juice to a food processor.
  • Pulse until the ingredients are smooth and creamy.
  • Strain the pasta, (reserving one cup) and combine with the sauce in a large bowl, until all the pasta has been covered; drain remaining pasta in colander.
  • Add reserved noodle water if needed (see note below), and combine until smooth.
  • Gently stir in the roasted tomatoes; sprinkle with Parmesan cheese and pine nuts.
  • Add some salt and black pepper to taste.

Notes

NOTE: You may want to reserve one cup of water from cooking noodles in case the sauce seems too thick. I have served this both ways--using the reserved water and without it.
 
NOTE: The original recipe called for ½ cup fresh basil. When you use this much basil it overtakes the rest of the ingredients. If you enjoy fresh basil one or two tablespoons is enough to give you the fragrant taste of basil without overwhelming the rest of the dish. Or you can eliminate the basil entirely.
 
NOTE: Ronzoni now makes a GF pasta with brown rice flour, corn flour and quinoa flour that is quite good.
 
Recipe adapted from Flourishing Foodie; source: adapted from Oh, She Glows.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 780kcalCarbohydrates: 81gProtein: 19gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.04gCholesterol: 53mgSodium: 409mgPotassium: 2192mgFiber: 19gSugar: 16gVitamin A: 4683IUVitamin C: 99mgCalcium: 165mgIron: 4mg
Keyword avocados, gluten free, main dish, noodles, parmesan cheese, pasta, tomatoes
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