Italian Goes Green: Creamy Avocado Fettuccine

Italian Goes Green: Creamy Avocado Fettuccine


(0 votes) 0 0

Even pasta can be made better with a little avocado. Once you combine garlic, lemon juice and avocado together, you'll have a delicious citrus mix that goes great with your fettuccine pasta. Add as much Parmesan cheese on top as you like.

Shared by

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 lb. fettuccine
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 3 Tbs. olive oil plus more for cooking
  • 1/2 tsp. salt
  • 2 avocados, halved, peeled, seeded
  • 1/2 C basil
  • 1 C cherry tomatoes, halved
  • 1 C mushrooms
  • Grated Parmesan cheese

Our Readers Also Loved


Prepare pasta as directed on package. Drain when finished.

In a food processor, add garlic, lemon juice, olive oil and salt. Pulse until smooth. Add avocado and basil and continue pulsing until creamy texture is reached.

In a skillet, heat up olive oil for cooking and add tomatoes and mushrooms. Cook for 5 minutes, or until mushrooms reach a light brown color.

Pour sauce over hot pasta and toss to coat. Add cherry tomatoes and mushrooms to pasta. Top with Parmesan cheese, lemon zest and black pepper and serve.

Around The Web