Fettucine Avocado

Published February 3, 2013 by Maryanne

Fettucini Avocado

Fettucine w/avocado sauce (photo swiped from Google search)

Here’s a delicious recipe I found in Woman’s World. It’s a much healthier version of fettucine alfredo, so I re-named it “fettucine avocado.” This is what my husband and I had for a late lunch today and it was amazing!

Avocado is one of the healthy fats that your body needs to function (and actually burn fat!) Avocados contain potassium, B vitamins and more lutein than any other fruit.

This version is fettucine has no animal ingredients at all, so it’s perfect for vegans.

Add a small salad as a side dish and you have a perfect Sunday meal!

Fettucine Avocado

Prepare two servings of pasta. (I used artichoke fettucine style pasta.)

While that’s cooking, pulse (in blender or food processor) two peeled garlic gloves, juice from 1/2 a lemon, two tablespoons of extra-virgin olive oil (I always used cold-pressed because it’s healthiest) and two tablespoons of water until smooth.

Then add a medium sized avocado (pitted of course) and one fresh basil leaf and pulse until creamy. (The recipe called for salt, but I didn’t use any).

Pour over pasta and add pepper to taste.


13 comments on “Fettucine Avocado

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