This creamy avocado bell pepper pasta is a quick, fresh, and satisfying vegan dinner made with ripe avocado, roasted red peppers, fresh basil, garlic, lemon juice, olive oil, and tender fettuccine.
The sauce is smooth, thick, and full of bright flavor. Because it comes together in a blender or food processor, there is very little prep work and no complicated chopping. While the pasta cooks, you can blend the sauce, adjust the seasoning, and have everything ready to toss together in about 20 minutes.
This easy avocado pasta recipe is a great option when you want a creamy pasta without dairy. Ripe avocado gives the sauce its rich texture, roasted red peppers add sweetness and color, fresh lemon juice keeps it lively, and basil adds a fresh herbal finish. The result is a simple plant-based pasta that feels comforting but still tastes light and fresh.
This creamy roasted red pepper and avocado sauce was adapted from Oh She Glows.
Why you’ll love this recipe
- Easy to make: Add the sauce ingredients to a blender or food processor, blend until creamy, and toss with cooked pasta.
- Vegan and dairy-free: The avocado creates a naturally creamy sauce without cream, milk, butter, or cheese.
- Ready fast: This avocado bell pepper pasta can be on the table in 20 minutes or less.
- Simple ingredients: The recipe uses everyday ingredients like pasta, avocado, roasted red peppers, garlic, basil, lemon juice, olive oil, and salt.
- Easy to adapt: Use gluten-free pasta if needed, or skip the oil for a whole food plant-based version.
Ingredients
- Fettuccine – Use 12 ounces of fettuccine or spaghetti. Pasta shapes with good surface area work best because the sauce is thick and creamy.
- Avocado – Use ripe avocado for the best flavor and texture. Underripe avocado will not blend as smoothly and can taste bland.
- Roasted red peppers – Jarred roasted red peppers are convenient and work well. Drain them before blending.
- Garlic – Fresh garlic gives the sauce bold flavor, but pre-minced garlic can also be used.
- Basil – Fresh basil is recommended for the best taste and aroma.
- Lemon – Fresh lemon juice brightens the sauce. Lemon zest can also be used as an optional garnish.
- Olive oil – Adds flavor and helps create a silky sauce.
- Salt – Enhances the flavor of the pasta and sauce.
Instructions
Cook the fettuccine in a large pot of salted boiling water until al dente, following the package directions. Before draining, reserve ½ cup of the pasta water. This starchy water helps loosen the avocado bell pepper sauce and makes it easier to coat the noodles evenly.
Tip: For 12 ounces of pasta, use about 3 to 4 quarts of water and season the water with salt to taste.
Add the ripe avocado, drained roasted red peppers, garlic, fresh basil, lemon juice, olive oil, salt, and half of the reserved pasta water to a blender or food processor.
Blend until the sauce is completely smooth and creamy. Stop and scrape down the sides if needed so all the ingredients blend evenly.
If the sauce is too thick, add more reserved pasta water a little at a time until it reaches your preferred consistency. Taste the sauce and add more salt if needed.
Pour the sauce over the cooked fettuccine and toss until every strand is coated. Serve the pasta warm.
For extra freshness, garnish the avocado bell pepper pasta with lemon zest and additional fresh basil just before serving.
Equipment
- Large pot – For boiling the pasta.
- Colander – For draining the pasta after reserving some pasta water.
- Blender or food processor – For pureeing the avocado roasted red pepper sauce until smooth.
Storage
Store leftover avocado bell pepper pasta in an airtight container in the refrigerator for up to 3 days. The sauce may darken slightly because of the avocado, but the flavor will still be good.
Freezing is not recommended because avocado-based sauces can change texture after thawing.
Substitutions
- Fettuccine – Spaghetti, rotini, or shells can be used. Choose a pasta shape that can hold a thick sauce.
- Lemon – Fresh lime juice can be used instead of fresh lemon juice. Bottled lemon or lime juice is not recommended for this recipe.
- Red pepper – Red bell peppers are the sweetest option. Yellow or orange bell peppers may be used, but the flavor will be slightly different.
- Gluten-free option – Use your favorite gluten-free pasta.
How to pick a ripe avocado
For this avocado pasta sauce, the avocado should be ripe but not overly soft. If an avocado feels very firm or has bright green skin, it likely needs more time to ripen. A ripe avocado is usually darker green on the outside and gives slightly when gently squeezed. Avoid avocados that feel mushy or have large soft spots.
How to make it whole food plant based
To make this recipe whole food plant based and oil-free, skip the olive oil. You can also use whole wheat pasta or a plant-based pasta such as chickpea pasta or lentil pasta.
Recipe
Avocado Bell Pepper Pasta
Equipment
- Large pot
- Colander
- Blender or food processor
Ingredients
- 12 ounces fettuccine or spaghetti
- 2 medium ripe avocados pitted and peeled
- 1 (12 ounce) jar roasted red peppers drained
- 1 clove garlic
- ¼ cup fresh basil leaves loosely packed
- ¼ cup lemon juice about 1 medium lemon
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
-
Cook the fettuccine until al dente according to the package directions. Salt the water to taste. Drain the pasta, reserving ½ cup of pasta water before draining.
-
Add the avocado, roasted red peppers, garlic, basil, lemon juice, olive oil, salt, and half of the reserved pasta water to a blender or food processor. Blend until smooth and creamy.
-
Add more reserved pasta water as needed to thin the sauce. Taste and season with more salt if needed.
-
Toss the sauce with the cooked fettuccine until well coated. Garnish with lemon zest and extra fresh basil, if desired. Serve warm.
Notes
Use homemade roasted red peppers or jarred roasted red peppers. If using jarred peppers, drain them well before blending.
To store: Refrigerate leftovers in an airtight container for up to 3 days. The sauce may darken slightly because of the avocado. Freezing is not recommended.
Adapted from Oh She Glows.
Nutrition
Carbohydrates: 47g
Protein: 9g
Fat: 15g
Saturated Fat: 2g
Fiber: 6g
Sugar: 2g
Sodium: 213mg