Creamy Avocado Pasta with Roasted Tomatoes

Oh my goodness gracious guys, guess what?!

I pinned some things into my "yummy for my tummy" board on my

pinterest and I actually made it...rare for a lot of us out there, I'm sure!

Creamy Avocado Pasta with Roasted Tomatoes

[click the title to reach the original recipe source.]

prep time: 10 minutes

cook time:1 hour 10 minutes

INGREDIENTS

• 10 - 12 small Campari tomatoes, quartered
• 3 - 4 tbsp olive oil
• 4 servings of fettuccine noodles
• 2 ripe avocados, seed and skin removed
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 2 tbsp lemon juice
• 1/4 cup pine nuts [optional]
• grated fresh Parmesan cheese
• salt and cracked black pepper to taste

DIRECTIONS

1. Preheat oven to 300 ºF.
2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
3. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
4. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
5. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
6. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts [I hate them, so I didn't even add them!]. Add some salt and black pepper to taste. Or some chicken for protein!

Just do yourself a favor and make this...tonight!

Seriously, one of the best, more healthy pastas I have ever had.

But then again, it probably wasn't all that healthy when I helped myself to multiple servings!
Either way, make it!

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