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California Avocado Alfredo Pasta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A creamy, plant-based pasta dish featuring fresh California avocado and a flavorful mushroom onion sauce, perfect for a wholesome meal.

Ingredients

Main ingredients

  • 2 Tbsp. coconut oil
  • 1 large yellow onion (sliced into thin half-moons)
  • 1/8 tsp. salt (or to taste)
  • 1/8 tsp. black pepper (or to taste)
  • 2 cups baby Portobello mushrooms (sliced)
  • 1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
  • 0.5 cup water
  • 1 clove garlic
  • 3 Tbsp. fresh lemon juice
  • 1 ripe Fresh California Avocado (seeded and peeled)
  • 1 Tbsp. nutritional yeast
  • 3/4 cup fresh kale (chopped)
  • 1 lb. spaghetti noodles (gluten-free, whole wheat, etc.)
  • 1/8 tsp. fresh parsley (to garnish)
  • 1/8 tsp. crushed red pepper (to garnish)

Instructions 

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions, reserving 1/3 cup of starchy water before draining.
  • Heat coconut oil in a skillet over medium heat, cook onions for 2 minutes, season with salt and pepper, then cook for 15 minutes until translucent.
  • Transfer 1/3 of the sautéed onions to a blender, then reheat the skillet, cook mushrooms for 5 minutes, toss, and cook another 5-6 minutes.
  • In the blender, add soaked cashews, water, garlic, lemon juice, avocado, nutritional yeast, and kale; blend until smooth, adding water as needed, and season with salt and pepper.
  • Combine cooked pasta, reserved water, mushroom onion mixture, and sauce in a large bowl; toss to coat evenly, then serve topped with parsley and red pepper.

Notes

For extra creaminess, blend a little more avocado into the sauce.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: California
Keyword: Avocado