Creamy avocado alfredo pasta with fettuccine, rich heavy cream, pecorino cheese, and fresh herbs. A luxurious twist on classic alfredo with vibrant avocado flavor.

american

italian

Nutrition

High in calories and fat from heavy cream and avocado, providing moderate protein from cheese and pasta, with some fiber from avocado.

Calories	640 kcal
Energy	2678 kJ
Protein	13 g
Total Fat	42 g
Saturated Fat	23 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	14 g
Cholesterol	120 mg
Carbohydrate	57 g
Sugars	3 g
Dietary Fibre	5 g
Sodium	867 mg

*per serving

VegetarianNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerlunchvegetarianmain coursefamily friendlystovetop

Avocado Alfredo

Name: Avocado Alfredo — Tasty Bites
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 6 servings
Ingredients: Kosher Salt; 1 pound Fettuccine; 2 Avocados (ripe, peeled and pitted); 2 cup Heavy Cream; 2 clove Garlic (roughly chopped); 0.5 cup Pecorino (finely grated; about 2 ounces, plus more for serving); Black Pepper (freshly ground); Lemon Zest (finely grated, for serving); Basil Leaves (fresh, thinly sliced, for serving)

Food Network Kitchen (Food Network Kitchen)

6

servings

0

per serve

0

minutes

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Ingredients

Kosher Salt

1 pound Fettuccine

2 Avocados ripe, peeled and pitted

2 cup Heavy Cream

2 clove Garlic roughly chopped

0.5 cup Pecorino finely grated; about 2 ounces, plus more for serving

Black Pepper freshly ground

Lemon Zest finely grated, for serving

Basil Leaves fresh, thinly sliced, for serving

Equipment

Rubber spatula

Large serving bowl

Large pot

Blender

Grater

Colander

Instructions

Bring a large pot of water to a boil over medium-high heat and season generously with salt. Add the fettuccine and cook, stirring occasionally, until the pasta is barely tender, about 12 minutes. Reserve 1/4 cup of pasta water, then drain the pasta well and reserve the pot.

Meanwhile, combine the avocado, cream, garlic, 1/2 cup pecorino, 2 teaspoons salt and several grinds of pepper in a blender and blend until very smooth, scraping down the sides of the carafe with a rubber spatula as needed.

Pour the avocado sauce into the pot the pasta cooked in and place over medium heat. Cook, stirring constantly, until the sauce is warmed through and just simmering, about 5 minutes. Add the pasta and reserved pasta water and toss to coat. Taste and adjust seasoning with more salt and pepper if needed.

Transfer the pasta to a large serving bowl. Top with the lemon zest, basil and a sprinkle of pecorino. Serve immediately.