Imagine twirling your fork into a plate of silky fettuccine coated with a luxuriously creamy avocado sauce, punctuated by burst-in-your-mouth cherry tomatoes and fragrant fresh basil. This isn't just another pasta recipe - it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal in just 25 minutes! Whether you're a busy home cook or a passionate foodie, this Italian-inspired dish promises to revolutionize your weeknight dinner routine with its vibrant flavors and stunning presentation.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 2 ripe avocados
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, slice the ripe avocados in half, remove the pit, and scoop the flesh into a large mixing bowl.
- Mash the avocado with a fork until it reaches a creamy, slightly chunky consistency.
- In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown.
- Add halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften slightly but retain their shape.
- Drain the cooked pasta, reserving 1/2 cup of pasta water. Immediately add the hot pasta to the bowl with mashed avocado.
- Pour the warm garlic and tomato mixture over the pasta and avocado. Toss gently to combine, adding reserved pasta water if needed to create a smooth sauce.
- Sprinkle chopped fresh basil over the pasta. Season with salt and freshly ground black pepper to taste.
- Serve immediately in warm pasta bowls, garnishing with additional basil leaves if desired.
Tips
- Choose ripe, but firm avocados for the best sauce texture. They should yield slightly to gentle pressure but not be mushy.
- Reserve some pasta water before draining - its starchy magic helps create a smoother, more cohesive sauce.
- Work quickly when mixing the sauce to prevent the avocado from browning and maintain its beautiful green color.
- Use high-quality extra virgin olive oil for maximum flavor impact.
- For extra richness, consider adding a sprinkle of parmesan cheese or red pepper flakes before serving.
- Serve immediately after preparing to enjoy the sauce at its creamiest and most vibrant.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 15g
Fat: 30g
Saturated Fat: 5g
Cholesterol: 0mg
