Creamy Avocado Pasta

Creamy Avocado Pasta

Health Rating
Prep Cook Ready in Servings
10 min 1 h 10 min 1 h 20 min 4


2 avocado(s) Avocado (seed and skin removed)
12 small Campari tomatoes (quartered)
230 gm Pasta, Fettuccine, dry
2 clove(s) Garlic (peeled)
2 tbsp Lemon juice
4 tbsp Olive oil
1/4 cup Parmesan cheese, grated (to taste)
1/4 cup Pine nuts, dried
1/2 tsp Salt and pepper (to taste)


Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

Nutrition Facts

Per Portion

Calories 610
Calories from fat 323
Calories from saturated fat 54
Total Fat 36 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 22.2 g
Cholesterol 5.5 mg
Sodium 265 mg
Potassium 904 mg
Total Carbohydrate 58 g
Dietary Fiber 10.6 g
Sugars 5.3 g
Protein 13.4 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.2
Milk Alternative 0.1
Vegetables 1.9

Energy sources

Recipe from:
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