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)
This recipe is amazing!!! I just tried it out tonight, and the sauce was like heaven ? I couldn’t stop eating it and I think I could have finished a whole bowl of sauce and the entire pound of pasta if I hadn’t stopped myself! I also think this could be a good Halloween recipe because the color of my sauce was a vibrant green and I used black bean noodles, so it sort of had a Frankenstein look. Thank you so much, Katie! Your recipes never cease to amuse and inspire me ❤️
Thank you for posting this recipe! My 3 year old and 10 month old both loved it. The only change I made was I used Stelline Pasta for the kiddos. Super fast and MUCH healthier. Thanks again!
OMG – this was rich and delish! I did add a bit of spice to the sauce and sauteed some onions, garlic & mushrooms before adding zoodles to that mix. Made the sauce, put it together – and wow! Thank you, Katie!
Love your recipes, will be making the spaghetti squash tonight with avacodo creamy alfredo sauce on mixed veggies to put onto squash.
Omg!!! Only had sweetened vanilla soy milk on hand and used it, and it actually turned out AMAZING! I think the sweetness gave it that little kick that aldredo generally has. Amazing recipe, highly recommend!!!
I don’t know what I did wrong, but it came out really salty 🙁
I’ve not had this problem. Maybe there’s mis-measurement in your preparation?
how do you know what the nutrition is on your recipes Irecipes am a DIABETIC , so i wonder , how they determine the values. Your recipes are great ,just curious that’s all. If i was 50 yrs younger i would marry you, my lost !
I tried this with an unripe avocado today. I had hoped that if I blended it long enough it would be okay. Definitely wait until that avocado is ripe because take it from me, it doesn’t work if it isn’t!
LOL
Hi has anyone tried freezing this? Also how long would it keep in the fridge? Going to make it now for work lunches 🙂
Sounds delicious! Can yogurt be substituted for the milk?