Creamy Avocado Pasta With Roasted Tomatoes

A vibrant, low-fat vegetarian pasta for two featuring tender spaghetti tossed in a silky, no-cook sauce of blended avocado, spinach, dried basil, and low-fat Greek yogurt, finished with sweet blistered cherry tomatoes.

Ingredients

• 200 g spaghetti
• 1 ripe avocado, pitted and peeled
• 100 g fresh spinach leaves
• 1 tsp dried basil
• 2 garlic cloves, peeled
• 100 g low-fat Greek yogurt
• 200 g cherry tomatoes, left whole
• 1 tbsp olive oil
• Juice of half a lemon
• Salt and freshly ground black pepper, to taste

Instructions

Roasting The Tomatoes

1. Preheat the oven to 200°C and place the cherry tomatoes on a baking tray tossed with olive oil, salt, and black pepper.
2. Roast for 15 minutes until the tomatoes are soft, lightly blistered, and juicy.

Cooking The Pasta

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Cook the spaghetti for 8 to 10 minutes until tender yet firm to the bite (al dente).
3. Reserve 120 ml (1/2 cup) of the starchy pasta cooking water before draining the noodles.

Blending And Assembling

1. In a blender, combine the avocado, spinach, dried basil, garlic, low-fat Greek yogurt, lemon juice, salt, and black pepper.
2. Blend on high speed for 1 to 2 minutes until completely smooth, velvety, and bright green, adding a splash of the warm reserved pasta water if needed to loosen.
3. Transfer the warm drained pasta to a large bowl, pour over the green sauce, and toss thoroughly for 1 minute until the noodles are evenly coated and glossy, adding extra pasta water gradually as needed.
4. Divide between two plates and top immediately with the warm roasted cherry tomatoes.

Component Breakdown

Component	Key Ingredient	Purpose in Dish
Pasta Base	Spaghetti	Provides complex carbohydrates and structure
Green Sauce	Avocado & Low-Fat Yogurt	Creates rich, creamy texture without heavy cream
Aromatics	Garlic & Dried Basil	Imparts savory, comforting herbal notes
Garnish	Blistered Cherry Tomatoes	Adds juicy sweetness and warm temperature contrast

Notes

• Prep time: 10 minutes
• Cook time: 15 minutes
• The lemon juice provides brightness and preserves the bright green color of the sauce.
• Toss the pasta immediately after draining while the noodles are steaming hot.

Variations

• Salmon Addition: Serve alongside a pan-seared or baked salmon fillet seasoned with salt and black pepper for extra lean protein.
• Steamed Broccoli: Fold in small steamed broccoli florets alongside the blistered cherry tomatoes for extra texture and greens.
• Zucchini Ribbons: Sauté thinly sliced zucchini ribbons in a teaspoon of olive oil and toss through the warm pasta.
• Roasted Bell Peppers: Add sliced sweet red peppers to the roasting tray with the cherry tomatoes for extra natural sweetness.
• Ricotta Enrichment: Blend two tablespoons of low-fat ricotta into the sauce alongside the yogurt for a milder, creamier finish.

Troubleshooting

• Sauce is too thick: Whisk in an extra tablespoon of warm reserved pasta cooking water until the sauce reaches a smooth, pourable consistency.
• Sauce turns dull or brown: Ensure the lemon juice is blended in thoroughly and toss the pasta immediately after blending to prevent oxidation.
• Pasta cools down too fast: Warm the serving plates with hot water prior to plating and combine the sauce with the noodles while they are steaming hot.
• Garlic flavor is too pungent: Lightly toast the unpeeled garlic cloves in a dry pan for 2 minutes before peeling and blending to mellow the sharp raw bite.