Friday, February 15, 2013

Creamy Avocado Fettucini

This pasta sauce is a great, healthy alternative to thick, heavy cream sauce. In the time it takes to boil your pasta you can whip up this sauce and feed everyone in no time.

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Thin ribbons of fettucini covered in a quick and easy creamy avocado sauce with fresh basil, shallots and toasted pumpkin seeds.

Creamy Avocado Pasta
serves 2
8 oz fettucini
1 tbl extra virgin olive oil
2 garlic cloves, roughly chopped
1 shallot, small dice
salt and pepper, to taste
12 basil leaves, divided
1 ripe avocado
1 tsp lemon juice
3 tbl toasted pepitas

Boil the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta is cooking, saute the garlic and shallots in olive oil until tender and translucent. Season with salt.
Combine the shallots with 6 leaves of basil, avocado and lemon juice in a blender. Add 1/4 cup of the pasta water and blend until smooth and creamy. Taste and season with salt and pepper.
Toss the sauce and pasta together and garnish with the remaining basil and toasted pepitas

1 comment:

  1. I think I'm in heaven eating this right now!! This is definitely going to go into my favorites! I used to love alfredo in my dairy eating days, this is so much better, for my conscience and my belly! YUM!


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