Deliciously rich and creamy avocado fettuccine that is simply out of the world! This green bowl of goodness is full of fresh flavors and is oh so satisfying. And all this on your dinner table in under 20 minutes!!
Simple and healthy meals like this Avocado Pesto Fettuccine make our life so much easier. It's a surefire success with kids and adults alike. The incredibly creamy avocado pesto gives traditionally carbs loaded pasta a healthy yet delicious spin. It's made with nutrient-dense avocado, protein-rich cashews, and fresh herbs. And it's as easy as it gets, as it comes together in minutes with barely any hands-on time. What I really like about this recipe is that while the pasta is cooking, I can make the pesto. Throw the pesto ingredients in a food processor and give it a quick whirl. All that needs to be done later is drenching the pasta in that creamy goodness. THAT EASY!!!
The result is truly magical that is sure to impress one and all. You can serve this pasta dish by itself or with a side of salad or soup for a well-rounded meal! To make it even healthier, use whole grain or gluten-free fettuccine noodles or zoodles!!
Ingredients
- Pasta - I have used fettuccine, but you can use any pasta for that matter. Whole grain and gluten-free pasta works well too besides providing an extra boost of nutrition.
- Avocado - provides that creamy dreamy base to this pasta. Make sure to use ripe avocado.
- Garlic - provides that punch of savory flavors.
- Basil - for fresh vibrant notes.
- Olive oil - I used EVOO for dressing up the pesto and regular olive oil for cooking pasta.
- Lime juice- for that slight kick.
- Cashews - adds to the creaminess and provides plant-based protein. You can use pine nuts too instead.
- Nutritional yeast - for cheesy flavor. You can use parmesan too, but then it won't be vegan.
- Cherry tomatoes (optional) - for color and freshness.
- Salt and Pepper
How to make Avocado pesto Fettuccine?
Here is a rundown of what goes into making this delish to the very last bite pasta!!
- Cook the pasta in Instant Pot or in a pot on your cooktop.
- Make avocado pesto.
- Toss the pesto sauce with pasta till evenly coated.
This Avocado Fettuccine
- is so creamy and flavorful.
- comes together in 20 minutes.
- made with simple and fresh ingredients.
- makes a wholesome anytime meal.
- is a hit with all ages.
- is lighter and healthier.
- vegan, vegetarian, plant-based, and dairy-free.
Ingredients
For Pasta
- 7oz fettuccine or pasta of your choice
- 2 garlic cloves, minced
- 5-6 cherry tomatoes, halved (optional)
- 2 tablespoons olive oil
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Avocado pesto
- ½ avocado (large)
- ½ cup cashews
- 2 garlic cloves
- 1 cup fresh basil leaves
- 2 tablespoons lime juice
- 1.5 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- ¼ cup water
Instructions
Instant Pot
- Turn the Instant Pot to SAUTÉ mode at HIGH.
- Once hot, add oil to the inner steel insert of the Instant Pot.
- Then, add garlic. Sauté till light brown and aromatic, about 30 seconds.
- Add water, salt, and pepper.
- Break the fettuccine into half and spread them in a crisscross pattern. Press them gently with a spatula so that they are almost submerged in water.
- Cancel the SAUTÉ mode. Close the lid with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 4 minutes. To calculate cook time in IP, it is simply half the suggested cook time as per package minus 1. So if it is 10 minutes, IP pressure-cook time is 4 minutes for al dente pasta. If you want softer noodles, add 1 minute to the cook time.
- While the pasta is cooking, make avocado pesto. Put avocado, basil, garlic, cashews, lime juice, extra virgin olive oil, salt, nutritional yeast, and water to a food processor and pulse a few times till you get a semi-smooth consistency. Pulse more if you want your pesto to be ultra-smooth. Set it aside.
- Once the time is up and IP beeps, manually release the pressure.
- Open the lid and give the pasta a good toss with tongs. Separate any noodles that are clumped together. There might be some extra liquid. Close the lid again and let it sit for another 3-4 minutes.
- Stir in the avocado pesto to the pot. Toss well to combine.
- Top with halved cherry tomatoes and torn basil. Serve immediately. Enjoy!!!
Stovetop
- Cook pasta as per package directions.
- Meanwhile, make avocado pesto. Put avocado, basil, garlic, cashews, lime juice, extra virgin olive oil, salt, nutritional yeast, and water to a food processor and pulse a few times till you get a semi-smooth consistency. Pulse more if you want your pesto to be ultra-smooth. Set it aside.
- Drain pasta and transfer to a large bowl.
- Stir in the avocado pesto and toss to combine.
- Top with halved cherry tomatoes and torn basil. Serve immediately. Enjoy!!!
Recipe Notes
- The time to cook fettuccine in Instant Pot is simply half the suggested cook time on the package minus one for al dente pasta.
- Adjust consistency of pesto as per your liking.
- Toss the pasta with avocado pesto while it's still warm for best results.
- To make it more nutritious, feel free to add veggies of your choice.
- This pasta is best served fresh. Because of avocado, it tends to darken with time. So won't recommend refrigerating it for later use.
- You can add parmesan instead of nutritional yeast, but it would no longer be vegan then.
