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Creamy Avocado Fettuccine with Corn & Cherry Tomatoes
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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Ingredients
- 8 oz 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
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Cook the pasta according to the package directions.
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In a food processor, combine the avocado, basil, garlic, lemon, salt, pepper, olive oil and parmesan cheese. Puree until smooth.
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Toss the cooked pasta along with the sauce, halved cherry tomatoes, and corn.
Recipe Notes
- Make sure you serve this immediately. If you save it for leftovers, there's a chance the avocado might turn brown.