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!
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.