Go Back

Penne with Summer Vegetables & Creamy Avocado Sauce

Chelsea Colbath
A simple pasta dish that's full of summer vegetables and tossed in a thick, creamy green sauce.
Print Pin It
5 minutes
TOTAL TIME: 15 minutes
Servings 4

Ingredients
  

  • 8 ounces penne or other short pasta I used a corn/quinoa pasta, use your favorite + a pinch of salt for the water
  • 1 medium zucchini yellow or green
  • 1/2 a medium red onion
  • 2 Tablespoons olive oil
  • a pinch of salt pepper, and crushed red pepper flakes
  • 1 pint cherry tomatoes
  • a handful of fresh herbs like basil and parsley
  • 1/4 cup grated parmesan and/or romano cheese for topping (optional- omit for vegan)

Sauce

  • 4 cups packed spinach about half a 6oz bag of baby spinach
  • 1 avocado peeled & pitted
  • 1/4 cup hemp seeds also called hemp hearts
  • 1 large garlic clove
  • juice from 1 lemon
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2-3/4 cup water

Instructions
 

  • 1. Cook pasta in boiling water with a pinch of salt according to package directions. When pasta is finished cooking, drain and put into a large serving bowl.
  • 2. While pasta cooks, cut the vegetables. Halve the zucchini crosswise and lengthwise, then slice into thin half-moons. Thinly slice the red onion, and quarter the cherry tomatoes. Set the tomatoes aside, as they will go on the pasta fresh.
  • 2. Heat a medium skilled over medium-high heat; add olive oil, sliced zucchini and onion, and a pinch of salt, pepper, and crushed red pepper flakes. Cook for 10 minutes, stirring occasionally, until vegetables have softened and started to brown.
  • 3. Make the sauce by adding all ingredients into a blender or food processor and blending on high until fully pureed. Start with 1/2 cup water and add up to 3/4 total to achieve desired thickness.
  • 4. Dump cooked zucchini/onions, fresh tomatoes, and roughly chopped fresh herbs onto the drained pasta. Pour sauce over pasta and toss to combine. Sprinkle on cheese, if using, and serve immediately. Pasta is best eaten warm or room temperature, though leftovers store well in the fridge and are still tasty up to 3 days later.