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
[…] can seriously be used for almost anything. Some of my favorite sauces (i.e. alfredo sauce) and dressings (see: lime sauce) emerge from these green monsters and honestly, some of the most […]