Creamy Avocado Pasta with Spinach and Corn
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Ingredients
- 1 ear corn, shucked (see Note)
- ¾ cup cherry tomatoes
- 2 Tbsp olive oil, divided
- 4 oz vegan spaghetti
- 2 cups baby spinach
- 1 avocado, chopped
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 400°F. Cut kernels from cob; discard cob.
- Toss together corn, tomatoes, and ½ Tbsp oil on a rimmed baking sheet; spread in a single layer. Bake 15 minutes or until corn is golden brown and tomatoes begin to burst.
- Meanwhile, cook pasta according to package directions, reserving ¼ cup pasta water.
- Remove corn mixture from oven. Stir in spinach.
- Process avocados, 1½ Tbsp oil, lemon juice, salt, and pepper in a blender until smooth.
- Toss together pasta, corn mixture, and avocado sauce, adding enough reserved pasta water to make a thin sauce. Sprinkle each serving with pepitas.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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