Gluten free avocado cream pasta with organic roasted veggies.
I started by making the roasted veggies, they are so easy! Chop your favorite veggies into cubes or strips. I used 6 heirloom carrots sliced, 1 carton of white mushrooms sliced, 4 small beets diced, 1 zucchini sliced, 1 red bell pepper sliced and 1 yellow bell pepper sliced. In a bowl, mix all the veggies (except the beets) with 2 tablespoons of olive oil + 2 tablespoons balsamic vinegar + Himalayan pink salt + pepper. Add the beets in last so they don’t color the rest of your veggies. Pour them onto a baking sheet lined with parchment paper and bake in a preheated 400 degree oven for 20-25 minutes.
While those are roasting, I boiled the pasta. I used a brown rice pasta from Whole Foods, but any pasts will do. Boil in salted water until soft/aldente.
In a food processer, blitz 2 ripe avocados, garlic (I use a whole head of garlic because I’m crazy, but 4 or 5 cloves will do!), 2 tablespoons of freshly squeezed lemon juice, salt and pepper to taste. Once mixed into a creamy texture, add in 1/3 cup olive oil while mixing.
Drain the pasta and mix with the avocado sauce and sliced cherry or heirloom tomatoes. Serve with a side of roasted veggies! Enjoy!