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Spinach Fettuccine with No-Cook Avocado Cream

Yields1 Serving

Spinach Fettuccine with No-Cook Avocado Cream

 10 oz Boiled semolina fettuccine/pasta (reserve 1 cup of cooking liquid)
 1 Garlic clove
 1 Avocado (deseeded)
 Kosher salt and pepper to taste
 1 cup Fresh spinach leaves
 ¼ cup Fresh basil leaves
 ½ cup Pecans (roasted)
 ¼ cup Parmesan cheese (grated)
 1 ½ tbsp Lemon juice/Apple cider vinegar

Besides the pasta, add ¾ of the cooking liquid to a blender (as a start), along with all the remaining ingredients. Blend until smooth and add more liquid to reach desired consistency.


Toss the pasta along with the sauce and serve immediately. Garnish with dried basil leaves and freshly grated parmesan cheese.

Nutrition Facts

Servings 1