ROASTED TOMATO AVOCADO PASTA

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Vegetarian and gluten-free

  • 1 package egg noodle pasta  (Jovial is gluten-free and delicious)
  • 1 tablespoon fresh lemon juice, to taste
  • 1/4 cup extra virgin olive oil (more if needed)
  • 2 ripe medium avocados, pitted
  • 1 tablespoon (15 mL) water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 container cherry tomatoes

Directions

Preheat oven to 450°. Toss cherry tomatoes with olive oil on a baking sheet, season with salt and pepper. Roast ten minutes, toss once, then roast another until 10 minutes until tomatoes are blistered and beginning to burst. Turn off oven. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. In a food processor, combine avocado, lemon juice, olive oil, salt, pepper, garlic powder, and water and process until creamy. (Sauce may be thick. Add more water). Season with salt and pepper. Drain pasta and place it in a large bowl. Add avocado sauce and roasted tomatoes and mix until fully combined. Serve hot or cold. Enjoy.