Gluten Free Creamy Avocado Pesto Pasta

When I'm making up a recipe, I usually add everything but the kitchen sink.  I've learned over the years that I get this from my dad.  We can't just stick to a recipe, we have to add at least 10 more things to make it perfect.  Sometimes, it doesn't go so well and we end up ordering pizza, but most of the time, it turns out amazing.  Like this creamy avocado pasta that I concocted tonight. I'm actually not including the way I made it tonight, because I don't even remember all of the millions of ingredients, but I will put the recipe up of how I'll make it next time, because it's much simpler.  Definitely high up on the recommendation list.  I can't wait to make it again!

Creamy Avocado Pesto Pasta

Serves: 6

Ingredients:

1 pkg rice noodles or gluten free noodles (I used spaghetti, but anything would work)

1 10oz container of cherry tomatoes, sliced in half

splash of white wine

olive oil

2 ripe avocados

4 leaves of mint

4 leaves of basil

2 cups fresh baby spinach

1/2 cup vegetable broth

1/4 cup toasted almonds

1 bulb of roasted garlic

1/4 cup freshly grated Parmesan cheese

salt & pepper to taste

Directions:

Bring a large pot of water to a boil and add noodles.  Cook for about 10 minutes or whatever the package says. 

In a large saute pan, drizzle some olive oil and add the tomatoes over medium heat.  Cook for about 2 minutes until skin is softened.  Add a splash of white wine and cook until wine is reduced, about 2 more minutes. 

Meanwhile, in a food processor or blender, add spinach, basil, mint, avocados, vegetable broth, garlic, and toasted almonds.  Puree until smooth.  Add mixture to tomatoes and stir. Add cheese and stir until mixed.  Add noodles to the sauce mixture and toss. If you feel that the sauce is too thick, you can thin it out with some starchy pasta water.  Salt & pepper to taste.

Serve with fresh Parmesan cheese over top. Enjoy.