Fettuccine with Avocado Alfredo

Fettuccine Alfredo with Avocado and Garlic

Today being National Fettuccine Alfredo Day (I swear I don’t usually draw all my inspiration from themed food holidays, but it can be very helpful when you’re struggling for what to make!) I thought I’d share my recipe for Avocado Alfredo sauce. It’s a rich, creamy alfredo with just a hint of lovely green — you could easily blend in some fresh basil, too, for an extra spicy kick and some more color. It tastes a lot richer than it actually is, thanks to the avocado doing the heavy lifting and it’s a great way to sneak veggies into a creamy pasta sauce (which I am always a fan of, even though I love un-hidden veggies.) Avocados are also packed with nutritional and general health benefits.

Fettuccine Alfredo with Avocado and Garlic

Avocado Alfredo

2 ripe Hass avocados
1/2 c. heavy cream
1/3 c. butter
1 1/2 c. grated parmesan (I used a mix of parmesan, asiago and romano)
2 cloves garlic, chopped
juice of 1/2 lime
milk to thin
salt & pepper to taste

In a saucepan, melt together the butter and heavy cream. Add parmesan, garlic and 1 1/2 avocados, sliced or diced. (I held out 1/2 avocado to garnish.) Mix well. I used my immersion blender for a really creamy texture. Add milk as needed to reach desired consistency of sauce, and add lime juice last, mixing well, to help maintain the color of the avocado and add a bright, fresh taste. Salt and pepper as desired.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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