Fettuccine With Tomato-Avocado Sauce

This vibrant Fettuccine with Tomato-Avocado Sauce is a perfect example of how simple ingredients can create a luxurious meal. The base features a quick-cooked Mediterranean-style tomato sauce, infused with aromatic onion, garlic, and a gentle kick from fresh chile peppers. The richness comes from ripe avocados, which are folded in at the very end to maintain their creamy texture and fresh flavor. Brightened with lime juice and fresh cilantro, this dish offers a wonderful balance of tangy, savory, and creamy notes. It is an ideal weeknight dinner that feels special yet comes together in under 40 minutes. Best served immediately to enjoy the contrast between the warm pasta and the cool, fresh avocado elements.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 105.9

Dietary: Vegetarian

Description

This vibrant Fettuccine with Tomato-Avocado Sauce is a perfect example of how simple ingredients can create a luxurious meal. The base features a quick-cooked Mediterranean-style tomato sauce, infused with aromatic onion, garlic, and a gentle kick from fresh chile peppers. The richness comes from ripe avocados, which are folded in at the very end to maintain their creamy texture and fresh flavor. Brightened with lime juice and fresh cilantro, this dish offers a wonderful balance of tangy, savory, and creamy notes. It is an ideal weeknight dinner that feels special yet comes together in under 40 minutes. Best served immediately to enjoy the contrast between the warm pasta and the cool, fresh avocado elements.

Ingredients

12 oz Fettuccine made without eggs
2 md Ripe avocados -- peeled, pitted, and cut into 3/4-inch cubes
4 md Tomatoes -- seeded and minced
1 md Onion -- finely chopped
2 cloves Garlic -- minced
1 fresh Hot chile pepper -- seeded and minced
3 tablespoons Extra virgin olive oil
2 tablespoons Freshly squeezed lime juice
1/2 cup Chopped fresh cilantro -- optional
3/4 teaspoon Fine sea salt
1/8 teaspoon Freshly ground black pepper

Directions

1
Bring a large saucepan of lightly salted water to a boil.
2
Cook the fettuccine according to package instructions until just tender, about 8 minutes.
3
Drain the pasta well and transfer it to a warmed serving bowl.
4
While the pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat.
5
Add the chopped onion, minced garlic, and chile pepper to the skillet.
6
Cook the vegetables, stirring occasionally, until softened, about 5 minutes.
7
Add the minced tomatoes, salt, and black pepper to the skillet.
8
Cook, stirring often, until the sauce has thickened slightly and the tomatoes have released their juices, about 10 minutes.
9
Remove the skillet from the heat and stir in the fresh cilantro if using.
10
Add the warm tomato sauce, cubed avocados, remaining 2 tablespoons of olive oil, and lime juice to the bowl with the drained pasta.
11
Gently toss everything together to mix well, being careful not to mash the avocados.
12
Serve immediately while the pasta is still warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 105.9kcal

% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 18.3g7%
Dietary Fiber 6.7g27%
Sugars 1.7g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: avocado, vegan, pasta, fettuccine, tomato sauce, fresh cilantro, lime juice, quick dinner, mediterranean, healthy, plant-based, easy recipe

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-tomato-avocado-sauce-2/