As soon as you taste it, you’ll swear this creamy avocado alfredo sauce must be made with a ton of heavy cream… But there’s actually NO heavy cream in the entire recipe!
♥ It’s a low-calorie meatless meal that’s surprisingly high in protein and can be made in under 20 minutes, from start to finish.
For the past two years, I have been so in love with avocados.
I will go through at least one a week, mashing and spreading on tortillas, scooping them straight from the skin, or adding them to everything from Avocado Smoothies, to Avocado Mayonnaise, to Avocado Chocolate Mousse.
Avocados have a thick and creamy texture that lends itself so well to both sweet and savory recipes, and they’re a fantastic healthy replacement for heavy cream.
Very low in saturated fat, avocados are an excellent source of the good monounsaturated fat that—when eaten as part of a healthy diet—has been shown to lower one’s risk of both heart disease and cholesterol.
And if you’re worried about the calories in avocado, numerous studies have shown that people who eat them as part of a balanced diet feel more full after a meal and can actually end up losing weight.
That doesn’t mean avocados are only for people interested in weight loss.
These nutrient powerhouses offer almost 20 vitamins and minerals to everyone, including Vitamin K, Vitamin E, folate, copper, and potassium.
Plus, they are low in sugar and high in fiber!
Replacing the heavy cream in traditional alfredo sauce with avocado is not only a much healthier choice, it also happens to be delicious!
You’ll want to eat a double batch of this avocado alfredo for sure.
Here Are 12 More Vegan Pasta Recipes
Avocado Alfredo Pasta
Ingredients
- 1 cup milk of choice
- 2/3 cup fully mashed avocado (160g)
- 1/4 tsp garlic powder
- 1/2 tsp salt, or more to taste
- 2 tsp oil or buttery spread – adds richness and helps sauce adhere to pasta but can be omitted
- 8 oz uncooked noodles OR spaghetti squash, black bean pasta, steamed veggies, etc.
- nutritional yeast or Parmesan, such as vegan parma, for serving
Instructions
- Whisk the first 4 ingredients and optional oil in a small saucepan. (For a smoother and creamier sauce, blend or use a hand blender to blend until smooth.) If making pasta, bring a separate pot of salted water to a boil. Once boiling, cook pasta according to package directions. Drain fully (do not rinse with water), then set aside. Heat the first small saucepan until sauce thickens and begins to boil, then stir in the pasta and remove from the heat. Serve immediately, sprinkling with nutritional yeast or Parmesan if desired.View Nutrition Facts
Notes
More Healthy Recipes:
If you haven’t seen the articles going around facebook yet, trust me… you do NOT want to know what is in a Starbucks Pumpkin Spice Latte.
Make your own healthy pumpkin spice latte at home with just a few all-natural ingredients, nothing artificial and no high fructose corn syrup.
It is really easy and tastes delicious!!!
Vegan Breakfast Recipes (50 Recipes)
I love pasta and avocado! It’s such a good combo 🙂
I made this the other day!! It’s pretty tasty. I used rotini (spiral) brown rice(? or was it quinoa?) pasta but I feel like it would have tasted better if I used spaghetti or linguine like you did xD… It was good but I added extra salt (even though I know it’s bad to do that…). The nutritional yeast is a must to add cheesy flavor; I would have added parmesan but I didn’t have any ¯\_(ツ)_/¯
I’d make it again! Next time I’d add parmesan cheese.
This looks amazing! Can’t wait to try it!!
This looks really good! How many servings is this intended to be? It’d be really helpful to have the yield/serving information — for this recipe and all of your others.
Serving size is usually listed in the recipes right under “time” but when it’s not, it’s always mentioned in the nutrition fact link. Hope that helps!
I definitely would recommend using a blender for the sauce. I didn’t, and it had a lot of lumps in it. My sauce also didn’t get very thick. Overall, I thought the sauce had a very unique flavor. I have never tasted anything quite like it. I’m not sure if I’ll be making this again, but I’m glad I tried it. If I do make this in the future, I might add more spices to the sauce.
I am not vegan or vegetarian, so I’m thinking of adding an egg to the sauce to make it even creamier and extra protein like you do in old fashioned Mac N cheese. What do you think of that working?
I’ve had lots of bad luck with avocados recently – but I’ll go through 100 if it takes that many for me to be able to make this!!!!
my kids (all 6 of them) said ‘can we have this every night?!?!
thx for the hit! it’s hard to get something EVERYONE likes that is meatless 🙂
Hi Katie, I finally got to make this recipe which I was hoping to since a very very long time.. As soon as I made it, I had one hot serving and it tasted fine.. Delicious and smokey.. But as time passed by (one hour and up), the entire thing got bitter and worse that I literally had to discard it all. I feel very bad about that.. I don’t understand what went wrong.. Any idea?
I made this for my son last night and he loved it. It will go in the regular rotation. Thanks!