Vegan Creamy Avocado Pasta with Roasted Vegetables
Pasta? Mmm. Pesto? Mmm. Avocado? MMM.
This vegan pasta dish is creamy and delicious and full of sweet, roasted vegetable goodness. If I had some This Isn't Bacon at the time it would have been chucked all over here, too.
Makes enough for 2 portions (big ones as well)
pasta (as much as you want, I'm not judging)
half pack of mushrooms
1 pack of cherry tomatoes
1tbs vegan pesto
2 cloves minced garlic
salt and pepper
crispy onions to top, optional but a great option
Preheat your oven to 200c
Chop up all the veg into fairly chunky pieces as these will shrink a bit in the oven.
Drizzle over olive oil, minced garlic, a generous amount of paprika (more if you like a kick), salt and pepper and smoosh it all around on the tray.
Bake in the oven for around half an hour, but keep an eye on it and move them around regularly. I take it out once the veg has started to crisp around the edges as it tastes super sweet and rich.
Meanwhile, boil some water with a pinch of salt for the pasta.
Cook the pasta per packet instructions, drain and reserve a spoonful of pasta water.
Place the avocado, pasta water and pesto into a blender (if you're making two portions for different days then you can split the quantities in half and do it as you need to stop the avocado browning before you've eaten it - this bit only takes a few moments!). Blend until smooth and creamy.
Mix the pasta with the sauce and split between two bowls.
Take the veg out of the oven and place on top of the beautiful mounds of pasta.
Sprinkle crispy onions on top and tuck in!