Creamy California Avocados and a few simple ingredients combine to create a delicious sauce for fettuccine or your favorite pasta. With the substitution of California Avocado in the sauce, you can now add great nutrition as a reason to enjoy this dish. Starting with an excellent source of fiber (21% DV), 35% DV vitamin B1, 25% DV vitamins B2 and B3 along with 18% protein,15% DV iron and folate and 10% DV vitamins K and B6.
California Avocado Fettuccine
Total Time: 15 min
Prep Time: |
Vitamin A 7 mcg; Vitamin C 6 mg; Calcium 47 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 50 mcg; Omega 3 Fatty Acid 0.07 g
Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 4%; Iron 15 %; Vitamin D 0%
Ingredients1 lb. fettuccine noodles 2 ripe, Fresh California Avocados, quartered, peeled and seeded 3/4 cup frozen petite peas, thawed 1 clove garlic, or more to taste, chopped 1/2 tsp. sea salt, or to taste 1/4 cup shredded Parmesan cheese, optional 1/8 tsp. cracked black pepper, or to taste 1/8 tsp. coarse sea salt
- Cook fettuccine according to package directions, reserving 2 cups of pasta water before draining the noodles; keep warm.
- To make sauce, in a food processor combine avocados, peas, garlic and sea salt until smooth and creamy. There should be no visible avocado, pea or garlic pieces. Blend in one cup of the hot pasta water, then place sauce in a large bowl.
- Stir pasta into sauce, adding additional pasta water if desired for a thinner sauce.
- Stir in Parmesan cheese and black pepper; serve immediately.
Serving Suggestion: Garnish with basil leaves. Variation: For California Avocado Fettuccine Carbonara, stir in 2 strips of crisp bacon, chopped.
Beverage Pairing: Sparkling water.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados