Avocado Alfredo Pasta

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


12 ounces fettuccini, cooked, reserving pasta water

2 avocados, pitted and scooped

2 cloves garlic, chopped

2 tablespoons heavy cream

1 tablespoon lemon juice 

1/2 cup freshly grated parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper


In a blender or food processor, combine avocado, garlic, lemon juice, heavy cream and parmesan. 

Season with salt and pepper and 1 1/4 cup pasta water.

In a large skillet, toss the pasta with the sauce and heat until warmed through, adding 1/4 cup more pasta water if needed.

Serve topped with more parmesan cheese.

“You won’t even miss the milk in this creamy green Alfredo – perfect for a festive and different St. Patrick’s Day dish.” Chef Rose

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.