Creamy Avocado Pasta with Roasted Tomatoes and Garlic

5 quartered Roma tomatoes
6 cloves garlic, sliced

1lb uncooked pasta

4 cloves garlic, to taste
1/4 cup fresh basil leaves (or 2 tbsp dried basil)
2 tablespoons fresh lemon juice, to taste
2 tablespoon olive oil
2 ripe avocados, pitted
1/2 teaspoon salt
Freshly ground black pepper, to taste


1. Preheat oven to 400 degrees and toss tomatoes and garlic in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish. Then set aside.

2. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.

3. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.

4. Add the lemon juice, oil, avocado flesh, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add 1 tablespoon (15 mL) water.

5. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.

6. Top with lemon zest, pepper, and fresh basil leaves, if desired.


based on: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3NUZB1C00