Creamy Avocado Fettuccine - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

If you love a good, creamy pasta sauce but don’t want to indulge in the cream-heavy classics, try this lighter option that relies on avocado for amazing texture.


  • 10-12 small plum tomatoes, quartered
  • 2 Tbsp. olive oil, divided
  • 8 oz. whole-grain fettuccine
  • 2 ripe avocados
  • 2 garlic cloves
  • ½ tsp. salt
  • 2 Tbsp. lemon juice
  • ¼ cup pine nuts
  • 2 Tbsp. grated fresh Parmesan cheese


  1. Preheat oven to 300ºF.
  2. Place tomatoes on a baking sheet lined with parchment paper and drizzle with 1 tablespoon olive oil. Bake (1 hour).
  3. Fill a large pot with water and bring to a boil. Add the dry fettuccine to the water and cook until al dente (8 minutes).
  4. While the pasta is boiling, add 1 tablespoon olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
  5. Strain the pasta and combine with the sauce in a large bowl.
  6. Add the roasted tomatoes, sprinkle with pine nuts and cheese.



Nutritional analysis per serving: Calories 510; Total Fat 29.5g (38% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 58g (21% DV); Dietary Fiber 15g (54% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 6% DV; Iron 20% DV; Potassium 25% DV; Manganese 150% DV; Copper 70% DV; Selenium 70% DV.
Recipe by Guiding Stars at
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