Avocadofettuccine Recipes

VEGAN FETTUCCINE ALFREDO

Vegan Fettuccine Alfredo image

Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.

Provided by Gena Hamshaw

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

AVOCADO FETTUCCINE

Avocado Fettuccine image

Make and share this Avocado Fettuccine recipe from Food.com.

Provided by Barefootandpregnant

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 cup green pepper, diced
1/4 cup white wine vinegar
1/2 cup chopped fresh basil
1 1/4 cups sundried tomatoes, diced
1/2 cup chopped green onion
1 avocado, diced
1 lb dried fettuccine

Steps:

1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. Cook pasta in boiling water for 6 minutes or until "al dente.".
4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.

AVOCADO FETTUCCINE

Avocado Fettuccine image

This is a great recipe, delicious, simple and full of healthy fats. It is vegan by itself, but would be delicious with chicken or shrimp!

Provided by SweetySJD

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fettuccine
1 lemon, juice of
2 garlic cloves
1/2 teaspoon salt
3 tablespoons olive oil
2 avocados
1/2 cup fresh basil
salt & pepper

Steps:

Cook fettuccine according to directions on package. Drain.
In a blender or food processor combine lemon juice, garlic, salt and olive oil. Blend.
Add avocados and basil and blend until smooth.
Toss with hot pasta. Add salt and pepper to taste.

Nutrition Facts : Calories 463.8, Fat 20, SaturatedFat 3.3, Cholesterol 63.8, Sodium 215.1, Carbohydrate 61.2, Fiber 7.3, Sugar 2.1, Protein 12.4

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