Avocado Pasta with Crispy Roasted Veggies (gf + vegan)
This avocado pasta and veggies is one of my best go-to quick and healthy dinners. You can easily make this recipe in 30 minutes, which is great for busy weekdays or when you just don’t want to spend long in the kitchen. When I make this recipe, I typically wing it and don’t follow any ingredient measurements that strictly. No matter what, it turns out great every time because the sauce recipe is very flexible. Feel free to adjust the proportions and to tailor it to your tastes – you really can’t mess this sauce up, which is part of what I love about it.
This dish is also the ultimate comfort food. There’s just something about a big bowl of pasta with a creamy sauce that can’t be beat – especially when you know it’s wholesome and good for you!
The Secret GF
3 tbsp olive oil
1 ½ tbsp lemon juice
1 ½ tbsp water, plus more as needed
1 tsp parsley
¼ tsp garlic powder
¼ tsp salt, plus more as needed
¼ tsp ground black pepper
2 cups kale, torn into pieces
4 carrots, peeled and cut into slices
¾ cup of snap peas, cut into thirds
1 ½ cups GF rotini pasta (or any other small shape)
Preheat the oven to 425⁰F.
On a baking sheet lined with parchment paper, toss the veggies in 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, or until lightly browned and the kale is crispy.
Start boiling water for the pasta (make sure to salt it!). Once boiling, add the pasta and cook while you make the sauce.
For the sauce, add the avocado, 2 tbsp olive oil, lemon juice, water, parsley, garlic powder, ¼ tsp salt, and ¼ tsp pepper to a blender or food processor. Blend until smooth, adding a little more water if it is too thick.
Once the pasta is done, drain and add it back to the pan. Toss in the veggies and sauce. Mix it all together on a low heat to warm everything, and then serve.