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Pantry Basics

Vegan Avocado Alfredo
April 24, 2013 • Posted by Rebecca Marber

For some reason, when it comes to be springtime I always start craving avocado. I have no problem eating one of these all by itself with just a little bit of salt--I love how it’s creamy and fresh at the same time. Usually, though, when we think avocado, we think guacamole. But avocado can be used for more things than you might think.

It can be used as a substitute for dairy, as it’s creamy factor provides a similar texture and flavor. Avocados are a type of fruit, though commonly confused for a vegetable, and are loaded with nutrients our bodies need. Not only do they do wonders for your cholesterol, heart, and eyesight, but they also help prevent from cancer.

I decided to try using an avocado as the base for an Alfredo sauce, and I was absolutely amazed by how fulfilling it was over a serving of fettuccini! The color looks a little funny, but once you get past that, you won’t be able to keep yourself from another serving (which is perfectly acceptable since the sauce doesn’t keep for long due to the browning tendency of avocados--so eat up!)


Fettuccini Avocado Alfredo
Serves 2

1 large avocado
2 garlic cloves
juice of half a lemon
1/2 tsp salt
1/4 tsp pepper
small handful fresh basil
2 tbsp extra virgin olive oil
1/4 cup chopped sun-dried tomatoes
6 oz of whole wheat fettuccini

  1. Bring water to a boil and then add spaghetti. Cook for reccomended time indicated on box (usually 8-12 minutes).
  2. Add garlic, olive oil, lemon juice, and salt to Cuisinart Food Processor. Once smooth, pit the avocado and add to processor, along with basil.
  3. Remove pasta from heat once cooked and drain. Add Avocado Alfredo sauce to fettuccini immediately and serve.

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Comments

Add New Comment | Blog Comments (1):

April 25, 2013 2:23 AM Lilith
So what do you do with the chopped sun dried tomatoes?
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