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.

Print Recipe

Avocado Alfredo Pasta

A creamy, flavorful sauce made with avocado, fresh basil, extra virgin olive oil, and nutritional yeast (or Parmesan cheese). On the table in 15 minutes or less! 1 Earthfood per serving: ❤️

Prep Time

15 minutes

Servings

servings

Ingredients

• 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

Prep Time 15 minutes Servings servings Ingredients 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

Instructions

1. Cook pasta according to the package. Drain well.
2. 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.

   
3. Toss cooked pasta with sauce and season with salt and pepper to taste. Top with additional cheese and basil ribbons if desired.

   

Recipe Notes

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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