Oh the avocado. An amazing superfood that can replicate so many things - including the cream in your favorite fettuccine alfredo pasta.
I made this dish this week for our Milwaukee Foodie Fitness Fete for the theme 'Indulgent Food Makeovers".
I promise this will be your new favorite pasta dish! It's also super easy and only has a few ingredients. Add grilled chicken or prawns if you are missing the extra protein and make sure to eat right away – this one doesn't keep well.
Serves: 4-6
1 lemon, juiced + lemon zest to garnish
2 garlic cloves, to taste
1 tsp kosher salt, or to taste
1/2 cup Fresh Basil
3-4 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
¼ cup Pine nuts (optional)
Grated fresh parmesan cheese (optional)
4 servings/6 oz of your choice of pasta (I used whole-wheat linguine)
While the pasta is boiling, add 2-3 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Sprinkle with lemon zest, parmesan and pine nuts. Add some salt and black pepper to taste. Serve immediately (and try not to eat the whole thing at once).
Check back next week for a new summer salad recipe and an update on my latest activities at IIN. Have a great weekend and #LiveHealthy!
I made this dish this week for our Milwaukee Foodie Fitness Fete for the theme 'Indulgent Food Makeovers".
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| Prep for my cooking demo at the MKE Foodie Fitness event |
Avocado Fettuccine Alfredo
Prep Time: 15 minutesServes: 4-6
Ingredients
2 medium sized ripe Avocados, pitted1 lemon, juiced + lemon zest to garnish
2 garlic cloves, to taste
1 tsp kosher salt, or to taste
1/2 cup Fresh Basil
3-4 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
¼ cup Pine nuts (optional)
Grated fresh parmesan cheese (optional)
4 servings/6 oz of your choice of pasta (I used whole-wheat linguine)
Directions
Fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.While the pasta is boiling, add 2-3 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Sprinkle with lemon zest, parmesan and pine nuts. Add some salt and black pepper to taste. Serve immediately (and try not to eat the whole thing at once).
Check back next week for a new summer salad recipe and an update on my latest activities at IIN. Have a great weekend and #LiveHealthy!
