Love Avocados? You're gonna love this dish! This creamy Avocado Fettuccine is a quick and easy pasta dish made for those summer evenings when the kids are playing out and the last thing you want to do is spend hours in a hot kitchen. Lemons keeps the dish fresh and ripe avocados coat the pasta in a yummy sauce.
I use Wholemeal pasta for this recipe, as I do all my pasta dishes. It's easy to find, dried, in packets in the supermarkets, and I like to keep a ready supply in the pantry, ready for a fast dinner when times short. And if you've got kids, you'll know this is a fairly regular occurrence :)
Avocado Fettuccine
I like to serve this dish warm, rather than piping hot. The flavor of the avocado comes through more when the dish isn't super hot, so I let the heat from the cooked pasta warm the sauce through rather than heating the sauce itself.
Ingredients
Wholemeal Pasta
Wholemeal pasta is a good, Clean, alternative to the pasta that used to feature heavily in our house. We eat pasta a lot, really a lot, and the kids haven't even once questioned the change to Wholemeal. I doubt they even realised when I made the switch from white to Wholemeal: It's an easy Clean eating swap.
Ripe Avocados
Your avocados need to be ripe for this recipe. Sometime you need an avocado that keeps its shape, but here, you need your avos to be super ripe. If they're starting to brown, they're great for this recipe.
Fresh Lemons
I've always got lemons in the kitchen, and for this recipe you'll need two of them.
If your lemons are not especially juicy, pierce them once or twice and either put them. in the microwave for 30 seconds (this helps to release the juice) or roll them on your worktop fairly hard. You'll feel the lemon become softer, and they'll be easier to juice. I also squeeze the juice straight into the blender, over a small strainer like this one. Fishing out lemon pips is not fun!
Heavy Cream
Cream added to the avocado gives this sauce an almost silk like texture. There's not a huge amount used, and it turns this into a decadent super yummy dish the kids actually ask for!
Parmesan Cheese
Pasta and parmesan cheese go together. They just do. I don't think there's a pasta dish I don't sprinkle Parmesan cheese on. Apply liberally :)
Salt & Pepper
I like to well season this. The salt brings out the avocado flavor and the pepper adds a little light kick.
Avocado Fettuccine Variations
The basic Avocado sauce I use here also makes a pretty good base for adding a few other things if you want to mix things up a bit. These are a few of my favorite additions:
- Crispy bacon - Avocado and bacon is a match made in heaven! Fine chop 4 rashers of bacon and cook until crispy. Throw them on top of each plate just before serving
- Chicken - To turn this into a more substantial, protein heavy dinner, butterfly and pan fry 2 chicken breasts while the pasta is cooking. Then slice them and serve on top of the Fettuccine
- Asparagus - In season Asparagus, fast boiled and buttered makes a delicious summery addition to this pasta
How To Keep Leftovers & Reheating Them
If you find yourself with leftover Avocado Fettuccine, cover it with food wrap and stick it in the fridge. The lemon helps to stop the avocado turning brown, but will still only last for 24 hours before the avocado starts to change color.
You can reheat this by simply popping it into the microwave for a couple of minutes. This dish is better served warm than boiling hot, so don't over heat it!
More Clean Eating Fettuccine Recipes
Avocado Fettuccine Recipe
Creamy Avocado Fettuccine
Ingredients
- 10 oz Dried Fettuccine Wholemeal
- 2 Large Avocados Very ripe
- ? Cup Heavy cream
- 2 Large Lemons
- Parmesan cheese To sprinkle on top
- Salt & pepper
Instructions
- Put a large pan of water on to boil. Add a large pinch of sea salt to the water
- In a blender, scoop out the avocado, juice of both lemons and a large pinch of sea salt. Blend until smooth. Add the cream and blend until combined. If the sauce is getting stuck to the sides of the blender, scrape the sides down and blend until smooth
- Drain the pasta, and put it back in the pan, off the heat
- Stir through the avocado sauce. I don't heat this, the residual heat from the pasta warms the sauce through
- Serve in bowls and season. Sprinkle parmesan on top as required
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