Name: Creamy Avocado Fettuccine with Corn & Cherry Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8oz fettuccine pasta; 1 ripe avocado; 1/4 cup fresh basil leaves, packed; 1 tsp minced garlic; juice from 1 lemon; 1/4 tsp salt; freshly ground black pepper, to taste; 1 Tbsp olive oil; 1/4 cup parmesan cheese; 1/2 pint cherry tomatoes, halved; 1/2 cup corn kernels

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A quick pasta sauce made of avocado, fresh basil, garlic, lemon and olive oil is the perfect way to bring the taste of summer to anytime of the year. Serve this avocado fettuccine for dinner with a side salad for a comforting, healthy meal!

If you’re looking for a quick weeknight dinner, this is for you! This creamy avocado sauce is so simple– everything comes together in the food processor in seconds. The avocado, basil and lemon are perfect for a summer dinner!

fettuccine with avocado sauce, cherry tomatoes and corn kernels

My favorite thing about this pasta dish is that I can make the sauce AND a side salad, all while the pasta is cooking. A whole dinner on the table in less than 10 minutes? Perfect!

fettuccine with avocado sauce, corn kernels and cherry tomatoes

I made you a video to show you how simple this is. I added cherry tomatoes for a little color– you can do this as well or leave them out!

What a comforting dish! Creamy avocado reminds me of an alfredo sauce, but without the heaviness that comes from the cream and cheese. There’s a little parmesan in this sauce, but it’s mostly the flavors of avocado and basil that stand out the most.

One thing to remember if you cook with avocado– it should be eaten the same day. Avocado likes to go brown when left alone for too long so this doesn’t make the best packed lunch or leftovers. Enjoy warm right away :)

Here’s the recipe for Avocado Fettuccine:

Creamy Avocado Fettuccine with Corn & Cherry Tomatoes

Author: Emily @ Zen & Spice
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 2 servings 1x

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Description

Scale

Ingredients

8oz fettuccine pasta
1 ripe avocado
1/4 cup fresh basil leaves, packed
1 tsp minced garlic
juice from 1 lemon
1/4 tsp salt
freshly ground black pepper, to taste
1 Tbsp olive oil
1/4 cup parmesan cheese
1/2 pint cherry tomatoes, halved
1/2 cup corn kernels

Instructions

Cook the pasta according to the package directions.
In a food processor, combine the avocado, basil, garlic, lemon, salt, pepper, olive oil and parmesan cheese. Puree until smooth.
Toss the cooked pasta along with the sauce, halved cherry tomatoes, and corn.