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Avocado Bell Pepper Pasta

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.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 serving

Calories: 328 kcal per serving

Ingredients

  • 12 ounce - fettuccine
  • 2 - ripe avocado
  • 1 jar - roasted red peppers
  • 1 clove - garlic
  • ¼ cup - fresh basil leaves
  • ¼ cup - lemon juice lemon
  • 1 tablespoon - olive oil
  • ½ teaspoon - salt

Instructions

  1. Cook fettuccine until al dente, according to package directions. Add salt to the water, to taste. Once cooked, drain and reserve ½ 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.

Nutrition

Energy: 328 kcal | Total Fat: 11 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 50 g | Fiber: 6 g | Sugars: 4 g | Proteins: 9 g | Sodium: 388 mg | Polyunsaturated: 2 g | Monounsaturated: 7 g

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