Ingredients for Avocado Mushroom Fettuccine
- 1 ripe avocado
- 1 lemon
- 8 ounces fettuccine
- Pesto Sauce (not used in recipe)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 8 ounces sliced mushrooms
- 2 tablespoons soy sauce
- Pepper (not used in recipe)
- fresh basil leaves (for garnish, no specific quantity)
- 1 lemon wedge (for garnish)
- salt (for pasta water, to taste)
- 1/2 cup reserved pasta water
- 1/4 cup vegetable broth
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How to Make Avocado Mushroom Fettuccine
- Prepare the avocado: Slice one ripe avocado into thin half-moons and immediately toss with 1 tablespoon of lemon juice to prevent browning.
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of chopped onion and sauté for 1 minute until softened.
- Cook the mushrooms: Add 8 ounces of sliced mushrooms and 2 cloves of minced garlic to the skillet. Cook, stirring frequently, for 2-3 minutes until mushrooms are tender but still have a slight bite.
- Create the creamy sauce: Reduce heat to low, stir in 1/4 cup of vegetable broth and 2 tablespoons of soy sauce. Simmer for 1 minute to allow the sauce to thicken slightly.
- Combine and serve: Add the cooked fettuccine to the skillet and toss to coat with the mushroom sauce. Stir in the avocado slices. If the sauce is too thick, add a little pasta water to achieve desired consistency. Garnish with fresh basil leaves and a squeeze of lemon juice. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
11g
Carbs
18g
