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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
1

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.

2

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

Nutrition Facts

Servings 1