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A close up of fettuccine with creamy avocado garlic sauce in a bowl with a fork.
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5 from 1 vote

Fettuccine with Creamy Avocado-Garlic Sauce

Prep Time10 minutes
Cook Time20 minutes
Servings: 6
Calories: 437kcal
Author: Teri & Jenny

Ingredients

  • 1 pound dry fettuccine
  • 2 ripe avocados, peeled and seeded
  • 1 to 1 ½ cups unsalted vegetable stock or chicken stock or water
  • ½ cup raw pepitas, plus more for garnish
  • 1 garlic clove
  • 1 lemon, juiced
  • ½ teaspoon cumin
  • salt and pepper to taste
  • red pepper flakes
  • basil leaves

Instructions

  • Fill a large pot with water and place over medium-high heat.
  • Once the water boils, add a small handful of salt and add the pasta. Allow the pasta to boil, stirring occasionally, until al dente (slightly firm to the bite). Remove pasta from heat and drain into a colander. Set pasta aside in a large mixing bowl until ready to use.
  • Place avocado, 1 cup stock, pepitas, garlic, lemon juice, and cumin into the well of a blender and puree until smooth, adding more liquid as needed. Season with salt and pepper.
  • Pour sauce over pasta and toss together until evenly coated. Transfer to serving plates/bowls and finish with more pepitas, red pepper flakes and fresh basil leaves. Serve immediately.

Nutrition

Calories: 437kcal | Carbohydrates: 63g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 257mg | Potassium: 577mg | Fiber: 8g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg