Vegan Brenda’s Pasta with Avocado and Sundried Tomato


16 ounces rotelle (1 box)

olive oil

1 avocado

5-6 whole sundried tomatoes packed in oil including oil

1 lime




Large stock pot


Cutting board

Rectangular baker



Boil the pasta in a large pot of salted water until just prior to al dente, about 2 minutes less than the package directions as the pasta will continue to cook in the oven.


While the pasta is cooking chop the sundried tomatoes into small pieces and set aside. Cut the avocado in half, remove the pit, and dice the avocado and set aside as well. Cut the lime in half and using a fork, spear the lime to help make it easier to juice. Lightly squeeze a little of lime juice over the avocado until ready to use just to make sure the avocado does not start to turn brown. Set the limes aside until ready to use.


When the pasta is ready remove from heat, drain in a colander and rinse with cold water to prevent sticking. Return pasta to the pot. Drizzle with olive oil, add sundried tomatoes and the oil from the sundried tomatoes, avocadoes, juice the limes, salt and pepper to taste. Toss until evenly distributed. Transfer to a 9 x 13 rectangular baking dish. Place in a preheated 350° oven until heated through, approximately 15 minutes.


Notes – the lime in the pasta helps to keep the avocados nice and green and adds freshness to the flavor of the pasta. If you find the pasta is too dry and needs more liquid or sauce, add more lime juice and drizzle with more olive oil.


Published by


An inspired vegan sharing my learning and recipes with those interested!

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