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Creamy Avocado Pasta with Blistered Tomatoes

Ingredients

For the avocado sauce:

  • 2 ripe avocados
  • 2 tablespoons nutritional yeast (nooch)
  • 1 lemon juiced
  • ½ cup fresh basil leaves
  • 3 tablespoons hemp seeds
  • 1 clove garlic or ¼ teaspoon garlic powder
  • ¼ cup reserved pasta water add more as needed for consistency
  • Salt and black pepper to taste

For the pasta:

  • Pasta of your choice spaghetti, linguine, or gluten-free option

For the blistered tomatoes:

  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil

Optional toppings:

  • Pine nuts
  • Extra fresh basil
  • Cracked black pepper

Instructions

Cook the pasta

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve ¼ cup of pasta water.

Make the avocado sauce

  • While the pasta cooks, combine avocados, nutritional yeast, lemon juice, basil, hemp seeds, garlic, salt, pepper, and reserved pasta water in a blender or food processor. Blend until smooth and creamy. Adjust consistency with additional pasta water if needed.

Blister the tomatoes

  • Heat olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook for 3-5 minutes, shaking the pan occasionally, until the skins blister and soften.

Combine and serve

  • Toss the cooked pasta with the creamy avocado sauce. Gently fold in the blistered tomatoes. Top with pine nuts, extra basil, and fresh cracked pepper if desired.

Enjoy

  • Serve immediately and savor this vibrant, creamy, and satisfying vegan meal!