Creamy Avocado Fettuccine
A light and creamy avocado fettuccine pasta made with gluten free, non-gmo, dairy free noodles!
Servings: 2 servings
Calories: 215kcal
Equipment
Ingredients
- 2 Pkg House Foods Tofu Shirataki Fettuccine shape
- 1 Avocado pitted
- 2 Tbsp Light cream cheese
- A few basil leaves
- Dash garlic powder
- Kosher salt and black pepper to taste
- 1 tsp Olive oil
- Juice from 1/2 lemon
- Parmesan cheese optional topping
Instructions
- Prepare Tofu Shirataki according to package instructions. Cut into manageable size.
- In the bowl of a food processor add avocado, cream cheese, basil leaves, lemon juice and olive oil. Puree until smooth.
- In a pan over medium heat, combine avocado mixture and noodles. Heat for 1 minute. Add salt, pepper and garlic powder. Top with parmesan cheese and serve.
Nutrition
Calories: 215kcal | Carbohydrates: 11g | Protein: 3g | Fat: 19g | Saturated Fat: 3.5g | Cholesterol: 8.5mg | Sodium: 78mg | Potassium: 524mg | Fiber: 6.5g | Sugar: 1.5g | Vitamin A: 230IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 0.6mg