Fettuccine Avocado Alfredo

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This dish made me fall further in love with avocados. The level of creaminess is absolutely delicious and it has a rich texture that seriously reminds me of alfredo sauce. I used to hate regular tomato sauce, and always preferred alfredo sauce in my past non-vegan life. This fettuccine is ridiculously addictive and the blended avocado pairs beautifully with the pasta ribbons. Oh, and the slow-roasted tomatoes give it an amazing sweetness, too. Just writing this post is making me crave more and I wish I had some ripe avocados to make it again tonight!

1 box organic fettuccine, cooked

2 ripe avocados, pitted and peeled

20 cherry tomatoes, halved

1/4 cup olive oil, plus more for drizzling

2 cloves garlic, minced

2 tbsp nutritional yeast

2 tbsp lemon juice

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 300 degrees
  • Place tomatoes, face down, on parchment paper on a baking sheet, then drizzle with oil
  • Roast at 300 degrees for 1 hour
  • Meanwhile, blend avocados, olive oil, garlic, yeast, lemon juice, cayenne, salt and pepper in a blender until smooth and creamy
  • Stir avocado into pasta, then mix in tomatoes when finished

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