Avocado Pasta Recipe

Quick and easy Avocado Pasta is what's for dinner tonight! You'll love this twist on an easy weeknight meal.

Ingredients

  • 1/2 pound fettuccine, dry
  • 1 avocado, large, very ripe and pitted
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/2 cup grated parmesan cheese
  • salt, to taste
  • black pepper, to taste

Directions

  1. Bring a large pot of salted water to a boil.  
  2. Add the pasta to the pot and cook until al dente, or according to the package instructions.  Do not drain the water after cooking — you need the cooking water for the sauce.
  3. Meanwhile, in a blender, place the avocado halves, olive oil, lemon juice and Parmesan cheese.  
  4. Pulse briefly to combine, and then stream in 1/2 - 3/4 cup of the pasta cooking water until a smooth, creamy sauce forms.  Taste and add salt and pepper, if needed.
  5. Combine the pasta and avocado sauce and serve with extra Parmesan on top.
 
Avocado Pasta Photo

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Rating: 3.0 / 5.0 (401 Votes)

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Cooking Method:
Boiled
Category:
Dinners
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Related Recipes:
Cooking for Couples Recipes, Avocado Recipes, Pasta Recipes, Easy Dinner Recipes, Dinner Recipes, Easy Recipes, Quick Recipes, Boiled Recipes, Blended Recipes
Recipe Yields:
2 servings
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Cook Time:
Total Time:
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Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 224
Calories 729

% Daily Value*
43%
Total Fat 28g
34%
  Saturated Fat 7g
47%
Sodium 1133mg
35%
Total Carbohydrate 106g
14%
  Dietary Fiber 11g
  Sugars 1g
55%
Protein 28g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

Around the Web

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The concept for this recipe is great. I guess I expected more - its back to tomatoes for me....

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833 calories per serving!? is that correct?

Amber
bluebonnetsandbrownies.com @ kimberly

Hey Kimberly, we've updated the pasta to a more popular brand's nutritional facts, but indeed, the calorie count is that high. The majority of the recipe's calories are coming from the pasta. Christina calls for a double serving per person as it's a main dish - 4 oz per person instead of the 2 oz per person recommended on a box. You can use less if you prefer.

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The recipe calls for a "large pot of salted waster" and then says "'Do not drain the water after cooking." Surely this is a mistake. Is the avocado sauce added to the entire pot of pasta and water?

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