How To: Quickie Meal – Fettuccine with Creamy Avocado Sauce


So I actually had a whole other recipe and post planned for today. And it was good – another quickie meal, also vegetarian, and also delicious. And you will eventually see that post and that recipe, just not today.

See, I made this pasta on a whim when I remembered I had some fresh fettuccine stowed away in my freezer. And what goes better with pasta than avocado, right?



Well it does now! Seriously, make this pasta and you will understand why I just could not wait another week to share this recipe with you.

This is not your usual comforting, delicious, but oh so heavy pasta dish. No, this is THE quintessential pasta dish for summer.



I know it seems strange, but the when the avocados combine with the garlic, lemon juice, and fresh herbs, it becomes almost pesto like – except it’s also cream sauce like. So really, it’s the best of both sauces without the actual cream, nuts, or cheese. A perfect healthy and light summer meal.


I’ve thrown in some chopped grape tomatoes but zucchini, asparagus, or some corn would also be great additions.


I know, I know, avocado pasta sounds a bit strange, right? But I mean, avocado toast is a whole new and delicious phenomena so really, what’s the difference between a slice of bread or bowl of pasta as the vehicle to get some avocado in your mouth?

And I promise, next week you will have another quick and easy vegetarian meal coming your way. Try this and then you will see why I was just too excited, I had to share!



Fettuccine with Creamy Avocado Sauce

Serves 4
Dietary Vegan, Vegetarian
Meal type Main Dish, Side Dish


  • 2 avocados
  • 1 lemon (juiced)
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 2 Cloves garlic
  • 1 1/2 Tbsp olive oil
  • 1 Pint grape tomatoes (halved)
  • 250 Gram fettuccine


I love this pasta dish at room temperature, but if cold pasta isn't your thing it is also great hot. It's great with some bbq chicken or shrimp for added protein or keep it vegetarian and toss in a can of beans and a sprinkle of cheese.


1. Cook pasta according to package direction, reserving about 1/4 cup of the pasta water. Set aside.
2. Combine avocado, lemon juice, basil, parsley, and garlic in your food processor and process until smooth. While motor is running, add in your olive oil and about 1-2 tbsp of pasta water, until a creamy, thick, and pourable mixture forms.
3. Add tomatoes to pasta and pour over avocado sauce and toss to combine. If sauce is still a bit too thick add the remaining pasta water and stir until pasta is coated. Serve warm or at room temperature.



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