Avocado Alfredo Pasta
Wow! That’s all I have to say about this super-simple recipe.
A creamy, flavorful sauce made with avocado, fresh basil, extra virgin olive oil, nutritional yeast (or Parmesan cheese). Yes, I know it’s green, but I’ve got to tell you, it totally fulfills the role of “comfort food”.
I chose to serve it over Banza Chickpea Pasta, a gluten-free pasta that offers a nice amount of protein and fiber compared to traditional wheat-based pasta.
In case you’re wondering, nutritional yeast is not the same thing as baker’s yeast. Known for its cheesy flavor, it’s made by culturing yeast for several days in a nutrient growth medium (often glucose from beet molasses or sugarcane) and then deactivating it with heat. Just like sauerkraut and other cultured foods, the final product contains no sugar. A wonderful addition to a vegan diet, nutritional yeast is full of B-vitamins, minerals and complete protein (8 grams per 1 1/2 tablespoons).
Because it’s so rich, Avocado Alfredo Pasta is best served as a side dish.

Prep Time | 15 minutes |
Servings |
servings
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- 8 oz. (1 box) Banza Rotini pasta
- 1 large ripe avocado, peeled and seeded
- 1/4 cup extra virgin olive oil
- 1/4 cup nutritional yeast (or grated Parmesan cheese) Red Star or Bragg brand of nutritional yeast
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 2 tbsp. lemon or lime juice
- Sea salt and pepper to taste
Ingredients
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- Cook pasta according to the package. Drain well.
- While pasta is cooking, place the avocado, olive oil, nutritional yeast or cheese, garlic, basil, and lemon juice in a blender or food processor and blend until creamy.
- Toss cooked pasta with sauce and season with salt and pepper to taste. Top with additional cheese and basil ribbons if desired.
Nutrition Facts per serving: Calories: 270; Total Fat: 16 g; Saturated Fat: 2 g; Sodium: 100 mg; Potassium: 160 mg; Total Carbohydrate: 26 g; Dietary fiber: 8 g; Net Carbohydrates: 18 grams; Sugar: 3 g (no added sugar); Protein: 12 g
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