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)
Loved this recipe! I used half the amount of the ingredients for a big single serving and made it with coconut milk, olive oil and added some chickpeas to the sauce for extra protein. Yum!!
This recipe was very tasty! I used almond milk for the milk choice, avocado oil for the oil choice, and edamame and mung bean pasta for the pasta choice. It was great. I will make it again.
Made this for dinner tonight w my own spin (sauteed garlic instead of garlic powder, added sauteed mushrooms, tons of nutritional yeast) and it’s the tastiest thing I’ve cooked so far in my vegan journey. It’s going to take a lot to keep me from making this every night!!!
Do you think adding ( a tsp? of) lemon or lime juice would help it keep its color longer?
( It works… sometimes… for guac…)
Cannot wait to try!?
Sounds like it would work!
Ok tried it, yum!?
I did not quite have the ingredients, and had to substitute for several allergies, so this how I did it.
Replaced the garlic with onion powder.
Used the pasta water instead of milk ( used Tinkyada gf noodles, and used between 1 1/2 – 2 cups pasta water).
Added 1/4 tsp smoked paprika. ( Everything is better with this. 😉
I may have added 1/8-1/4 tsp pepper.
Used earth balance for butter.
I think I ended up adding 4 tsp- ish of lemon juice.
Would have used lime, but only had lemon.
Used Pink Himalayan salt.
Only had 1 mini avocado, may have been half a cup mashed.
Peeled & pitted avacado, squirted with juice, mashed finely with fork, added spices and butter, mashed some more, slowly added not noodle water and whisked together. Then added to sauce pan to heat. It really didn’t thicken, oops! Forgot something important!
While I heated the water for the noodles, I cut up 2 small chicken breasts and sauteed them. Set the chicken aside, but saved/ used about 1/4 cup of the resulting chicken fat ( with olive & canola oils from cooking the chicken in) in the avocado sauce.
Ok, heated sauce while continuing to whisk, simmered for a while, really wasn’t thickening and did not want to wait. Added the chicken and noodles to the pot, then added about 1/4 cup of mayo and stirred all together. The mayo helped the slightly thin sauce stick to the noodles.
It was really good!
Ps. Even several days later it was STILL green!?
Mmmmmm!
Whoops! Used 1/4 cup nutritional yeast. Whisked in after adding some of liquid to avocado mix and before heating.
” …slowly added HOT noodle water… ”
Spellcheck, gah!
Hahaha autocorrect is the worst! Your version sounds really good.
Jason
Can I use bananas instead of avocados? I would like to use uncooked noodles and parmesan cheese for the yummy, luscious flavour!!!
This was very tasty. I added lemon juice and extra spices and topped it with mushrooms, broccoli, and tomatoes. I used whole wheat spaghetti which had a nice texture for this sauce.
Yummy! I used one of the bags of pre-cooked pasta (just microwave the bag for 60-seconds and you’ve got a perfect serving size! I used two small avocados and 3/4c whipping cream, mixed in a couple tablespoons parm and topped with a little mozzarella. Delicious
Thank you so much for trying it!
Your recipe looks delicious! I know for oil it mention you can omit it. My son has a lot of food allergies and oil don’t sit well with him. I would like to substitute it if I can.
I was wondering if you can substitute the oil with COCOYO coconut plain yogurt or Katie Hill Almond milk sour cream?
Thank you!
So, there it was. The guac I made a few days back which had been shoved to the back of the fridge & forgotten about. “What shall I do with this gently browning, but otherwise totally fine avo?” I asked myself. Then I remembered this recipe. So good, so quick, so easy, & no food waste! Thank you!