Avocado Fettuccine with Roasted Tomatoes is a savory summer dish featuring al dente pasta coated in a creamy avocado sauce and topped with sweet and garlicky oven-roasted tomatoes and ribbons of fresh basil.
Alrighty, friends…if you had to pick one, which would it be? Avocados or tomatoes? I’m going to have to pass on casting my vote this time, because I pledge equal allegiance to both, but for totally different reasons. So in my mind, combining the two? Even better! There’s just something special about the contrast of cool, creamy avocados against juicy, acidic tomatoes.
If you happen to be a fellow avocado + tomato aficionado, today’s recipe is lookin’ at YOU! Avocado Fettuccine with Roasted Tomatoes is coated with a silky avocado sauce and crowned with plump grape tomatoes that have been roasted with fresh garlic until juuuust ready to burst. Then everything is sprinkled with a chiffonade of fresh basil. It’s like the flavors of summer decided to have a pasta party!
One of my favorite ways to enjoy avocado is to sprinkle it with garlic salt and fresh pepper and devour it straight out of the skin with a spoon. And while I love my tomatoes fresh, a great way to salvage them when they’re a bit past their prime is to roast them with salt, pepper, and fresh minced garlic. Soooo, when I recently found myself with several ripe avocados and a basket of slightly wrinkled grape tomatoes, I bet you can guess what happened next…
The simply-seasoned sauce is a combo of avocados, plain yogurt, garlic salt, and pepper, pureed in the food processor (and thinned out with a bit of pasta water, if necessary) until smooth. Be sure to taste it and adjust the seasonings until it’s just right…if you don’t add enough garlic salt, it’s going to be rather bland. But don’t forget that the roasted tomatoes will contribute an additional layer of flavor! They’ll get soft and sweet in the oven while the garlic mellows out.
This recipe is super easy to make, but you do need to consider the timing so that all of the components are ready at about the same time. I like to pop the pan of tomatoes in the oven as my pot of water is coming to a boil, and then add the fettuccine to the pot when the tomatoes have about 10 minutes to go. A few minutes before the pasta is done, I whiz together the avocado sauce in the food processor and chop the basil. Then as soon as the pasta is drained, I return it to the pot, gently mix in the avocado sauce, and top with the warm roasted tomatoes/garlic and basil.
Since this recipe involves avocado, I probably don’t need to tell you that it’s best eaten immediately, or else that lovely shade of light green will quickly turn a less-lovely shade of brown. Also, this isn’t intended to be a steaming hot pasta dish, but neither is it a cold one. I do think it tastes best if the pasta and tomatoes are still warm…so move quick, man!
And that’s it! A new way to enjoy nutrient-dense avocados, a waste-free idea for using up wrinkly cherry or grape tomatoes, and a simple summer supper, all in one. See? You can have your avocado…and tomato it, too. 😉
Avocado Fettuccine with Roasted Tomatoes Recipe
Avocado Fettuccine with Roasted Tomatoes
- 2 pints cherry or grape tomatoes
- 3 large garlic cloves, minced
- Extra-virgin olive oil
- Salt & freshly ground pepper
- 12 ounces fettuccine
- 3 medium-large avocados
- 1/2 cup plain yogurt
- 1/2 teaspoon garlic salt, plus more to taste
- 6 large leaves of fresh basil
- Preheat oven to 400°F. Bring a large pot of salted water to a boil.
- Place tomatoes on a rimmed baking sheet lined with foil (for easy clean-up). Sprinkle with minced garlic, drizzle with olive oil, generously season with salt and pepper, and toss to coat. Cook for 15 to 20 minutes or until tomatoes are soft and wrinkly.
- When the tomatoes have about 10 minutes of cooking time remaining, add fettuccine to the boiling water and cook according to package directions.
- While pasta is boiling, peel and pit the avocados and transfer the flesh into the bowl of a large food processor. Add yogurt, garlic salt, and pepper, and purée until smooth. Blend in a bit of pasta water, one tablespoon at a time, to thin out the avocado sauce just enough to toss with fettuccine. Taste the sauce and add additional garlic salt and pepper, to taste.
- Stack basil leaves and roll tightly (the long way, like a cigar). Use a sharp knife to cut into thin slices.
- When the pasta is done, drain and immediately return to the warm pot. Pour the avocado sauce on top and gently toss to coat. Transfer to a platter, if desired (or just leave it in the pot) and top with the warm roasted tomatoes and little bits of garlic. Adjust seasonings one more time, sprinkle with basil chiffonade, and serve immediately.
More Summertime Pasta Favorites
- Caprese Orzo Salad
- Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn
- Chicken Berry Pasta Salad with Strawberry Balsamic Vinaigrette
- Tomato Cucumber Pasta Salad with Avocado