Vegan Avocado Fettuccine

It’s been a month since this lovely dish graced the ceramic yellow plates at the CSC, but here’s a look at Ms. Becky’s Creamy Vegan Avocado Pasta, discovered via Pinterest.

First, boil whole wheat noodles.


Then, mix together avocado, lemon, olive oil and garlic with a food processor, or in this case, Taylor’s immersion blender.


Combine the avocado mixture with the pasta. YES, IT’S THAT EASY.

Want recipes?

15-Minute Creamy Avocado Pasta

Yield: Serves 2
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used whole wheat linguini noodles)
Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.


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