Avocado And Spinach Fettuccine Pasta Recipe
Fettuccine pasta is a traditional Italian delicacy. Fresh thin long strip pastas are formed into balls and dried. The most famous version is fettuccine with chicken and mushroom alfredo sauce. For vegetarian cuisines, this time we combined our sauce with raw spinach and avocado. A healthy, light and delicious pasta recipe has emerged that can be liked by almost everyone. Bon Appetit!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 10 Min
| Fettuccine Pasta 1 (500 Grams) | 1 Package |
| Spinach | 250 Grams |
| Avocado (Mature) | 1 Qty |
| Lemon (Fresh-squeezed) | 1/2 Qty |
| Garlic | 1 Clove |
| Almond (Net) | 1/2 Cup |
| Olive Oil | 3 Tbsp |
| Salt | 1 Tsp |
| Black Pepper | 1 Tsp |
| Parmesan (Or Old Cheddar) | 20 Grams |
Steps:
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Boil 4-5 glasses of water in a deep saucepan. Add 1 teaspoon of salt and 1 teaspoon of olive oil into it. Leave the pasta in slow boiling water without breaking the balls and boil for 8-10 minutes.
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Remove the leaves of the spinach, wash them thoroughly and soak them in water with white vinegar for 15-20 minutes. Cut the avocado in half, scrape the inside with a spoon and transfer it to the rondo.
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Squeeze half a lemon on the avocado in the Rondo to prevent it from browning. Add the washed and drained spinach leaves to the rondo. Add half of the filet almonds, crushed garlic, olive oil, salt and pepper and cook until pureed.
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Drain the boiled fettuccine pasta. Reserve 1/2 cup of the boiling water.
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Add the boiling water you have reserved to the sauce in the Rondo and pull together for a couple of turns.
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Drizzle the avocado spinach sauce over the pasta you have taken on the serving plate.
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Sprinkle the finely grated parmesan or cheddar cheese and the sliced almonds on top of your pasta and serve warm. Bon Appetit!
40 Min
