Fettuccine with Creamy Avocado Sauce
Serves | 4 |
Dietary | Vegan, Vegetarian |
Meal type | Main Dish, Side Dish |
Ingredients
- 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
Note
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.
Directions
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. |