5 from 9 votes
Roasted Pepper And Avocado Pasta
Roasted Pepper and Avocado Pasta - This simple and delicious pasta dish is perfect for a quick weeknight dinner. Yummy Roasted Peppers & avocado pasta sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Servings
Calories:
669 kcal
Course:
Main Course
Ingredients
- 1 lb spaghetti or any pasta
- 2 avocado sliced and pitted, ripe
- 2 red bell pepper chopped (I used the jarred kind, roasted
- lime juice juice from 2 limes
- 1 Clove garlic
- 10 Leaves basil
- 2 Tablespoons olive oil
- salt
- black pepper
- 1 Pint tomatoes cherry or grape
Instructions
- Cook the pasta according to the box's directions al dente
- Drain pasta in a colander and return to pot
- In a blender or food processor, add the olive oil, avocados, lime juice, red peppers, garlic, basil, salt and pepper. Mix until combined
- If the mixture is too thick for your food processor, add a tad more olive oil
- Add the avocado mixture on the pot and mix until the sauce and pasta are combined. Throw in the cherry tomatoes
- Serve and enjoy!
Cup of Yum
Notes
- Adapted from The Londoner
Nutrition Information
Calories
669kcal
(33%)
Carbohydrates
99g
(33%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Sodium
273mg
(11%)
Potassium
1054mg
(22%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
1294IU
(26%)
Vitamin C
35mg
(39%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 669
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 99g | 33% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 273mg | 11% |
| Potassium | 1054mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 1294IU | 26% |
| Vitamin C | 35mg | 39% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.