ByTiffany McCauley
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This avocado pesto alfredo recipe is a wonderful, dairy-free alternative for pasta night!
Truth be told, I originally made this sauce to go over Zoodles (zucchini noodles). It was absolutely, out-of-this-world delicious! But Mini Chef hasn’t quite adjusted to the idea of eating Zoodles yet, so I actually served this avocado pesto alfredo sauce over regular noodles. The dish in the photo above was Mini Chef’s lunch the next day. But no matter what you serve this on, it’s DEEEEEEEEE-licious!!!! And not a drop of dairy!
I’m really trying to incorporate more veggies into our eating plan, so veggies noodles are my fav with this sauce so far. But I leave the final decision about what type of pasta you want to use, to you.
Creamy Pasta Sauce
A good, creamy pasta sauce does not have to come from dairy. The avocados in this sauce create the creamy base and I promise, you won’t miss the dairy at all!
What Does Alfredo Taste Like?
Traditional Alfredo is a rich, creamy white sauce with garlic, cream, butter, and parmesan or some other cheese added. It’s not an overwhelming flavor at all, for the most part. But it is definitely very, very rich stuff. There is a reason they call Alfredo pasta a “heart attack on a plate”. It’s no joke!
This particular sauce has a creamy texture with a flavor that really leans towards the basil, garlic, and lemon. The avocado flavor is understated and the pesto flavor comes shining through.
What Is The Difference Between Fettuccine And Alfredo?
Many people are obviously confused about this because it comes up as a frequently asked question on google. But the answer is easy enough! The fettuccine is the pasta (or more specifically, the particular shape of the pasta) while the Alfredo is the rich, creamy sauce.
Is Alfredo Sauce The Same As Bechamel Sauce?
While similar, they are not the same.
- Bechamel is made with milk and that milk is often infused with seasonings. It is made with a roux (flour and butter).
- Alfredo sauce is typically made with cream and does not contain a roux.
More Healthy Pasta Sauce Recipes
- Alfredo Sauce
- TexMex Aflredo Pasta
Healthy Avocado Pesto Alfredo Recipe Card
Healthy Avocado Pesto Alfredo
A delicious, creamy alfredo sauce that is totally dairy free.
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Course: Condiments
Cuisine: Italian
Prep Time: 10 minutes minutes
Blend Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings
Calories: 86kcal
Equipment
1 Blender
Ingredients
- 2 medium avocados (I used Hass avocados)
- ½ cup packed, fresh basil
- ¼ cup lemon juice
- 2 tsp. garlic powder
- salt to taste
- water as needed
US Customary – Metric
Instructions
Place all ingredients in a medium mixing bowl and blend with an immersion blender (or, blend in a regular blender) until smooth.
Add water to reach your desired consistency.
Once smooth, transfer to a food-safe container and store in the fridge for up to 3 days.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25cup | Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 270mg | Fiber: 3g | Vitamin A: 150IU | Vitamin C: 8.3mg | Calcium: 9mg | Iron: 0.4mg
This recipe from the Gracious Pantry archives, originally posted 11/21/12.
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I plan on trying this. I recently made pesto this way with zucchini and my kids (7 &10) loved it. Thanks!
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Teresa – Awesome! I hope you enjoy it. 🙂
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I made this pesto last night and it is SO good! I put it on whole grain penne pasta last night and today at lunch, used it in place of mayonaise on my sandwich! Oh so good! I use whole grain sandwich thins to make sandwiches.
I definately reccomend this recipe!!Reply
Sally – Fantastic! Glad you enjoyed it! 🙂
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Wow! This looks amazing! I am going to have to try this! I have only one question. What type/brand pasta do you use for yours recipes? (I apologise if you have this listed somewhere else on the website).
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Monica – I get the whole wheat pasta at Trader Joe’s. But any 100% whole grain pasta will work.
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Tiffany,
I have another question about this recipe. I know you said to use water as needed, but do you remember how much you used? Was it around 1 cup?
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Monica – It will really depends on how runny you like your sauce to be. I would start with 1/4 cup and build from there about 1/4 cup at a time. Hope that helps!
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I’m new to your blog and love love love it and the recipes. I made this a while back and froze the avocado pesto sauce. I wanted to let you know that, for me, it froze extremely well and tasted just as delicious the next time around. Thank you!
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Emily – Fabulous!! Really good to know!
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I’m going to try this over zucchini noodles and see how it tastes…
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Amy – I’m sure it will be delicious! I love zucchini noodles. They have so much more flavor!
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This looks great! I am going to try it tonight. One silly question though, do you heat the pesto after you blend it? Thanks!
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Amanda – I didn’t. But my pasta was hot, so it made just the right temp when mixed.
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Any substitutes for basil? 😀
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Semara – Oregano?
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I may just be completely missing it but where is the pesto on the recipe?
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Ashley – That’s what the recipe is for. The sauce. The pesto alfredo sauce.
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Did u use fresh lemon juice? If so is the amount still the same for fresh as suppose to store bought lemon juice?
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Lisa – Lemon juice is lemon juice. The measurements don’t change depending on where it comes from. As long as it’s pure juice, you’re fine. Enjoy! 🙂
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I love the idea of this recipe, but I think I will use regular pasta noodles bc of small kids. Is heating this on a stove top going to affect to the avocado?? I usually don’t cook with them, just add them to recipes!!
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Jessica – You wouldn’t heat the avocados at all. The sauce is something you stir in after cooking the noodles.
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Sounds fabulous. My husband and I just began clean eating. I would love to make this but he wont eat avocados. Can I substitute for another veggie?
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Lori – You could try using some soaked cashews instead, that might work. Blend them up into a cashew butter and go from there. I can’t think of another vegetable that gives the same kind of creaminess that an avocado does.
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Looks delicious!!!!!
I want to do more quantity, is ok to freeze it?Thanks
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Mariana – I haven’t tried it. It would probably be best to make one batch and freeze a small amount to see how it holds up before doing a large batch.
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can you heat this up ? and serve warm over chicken?
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Jennelle – I wouldn’t warm it too much. It takes heat from the food you put it on. So as long as the food is warm, the sauce will heat up pretty quickly.
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Just made it tonight w/ spaghetti squash- and it was great! Very yummy, although a bit too much lemon- I probably lessen that to 3 Tbspoon next time….or increase avocado, etc. But- great flavor. Never would have thought of using avocado!
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Evelyn – I’m glad you enjoyed it! 🙂
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Do you have a serving size for this recipe?
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Lori – I just updated it. It’s a 1/4 cup. Hope that helps!
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