Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Avocado Alfredo
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 697
- Total Fat
- 42 g
- Saturated Fat
- 22 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 99 mg
- Sodium
- 543 mg
This dish tastes just like the classic alfredo dish you love, but with the addition of creamy avocado instead of added butter or oil. Just blend ripe avocados with heavy cream, garlic, and plenty of grated pecorino cheese then toss with al dente fettuccine. The result is a rich, bright, uniquely green alfredo ready in just about 25 minutes and sure to delight pasta lovers and avocado lovers alike.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 697
- Total Fat
- 42 g
- Saturated Fat
- 22 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 17 g
- Cholesterol
- 99 mg
- Sodium
- 543 mg
Ingredients
Directions
- 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.
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