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Avocado Alfredo

This versatile Avocado variation of a Bechamel sauce brings Alfredo into a healthier version for those looking to eat up with less guilt. Enjoy this super food in an inventive way, with this creamy and delicious recipe! 
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Pasta
Cuisine Italian
Servings 4
Calories 366 kcal


Avocado Alfredo Sauce

  • 1 avocado ripe, peeled, pitted and roughly chopped
  • 1 1/2 cups of unsweetened unflavored dairy-free milk
  • Pinch nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 bay leaf


  • 8 ounces whole wheat fettuccine or linguini
  • ¼ cup parmesan cheese grated
  • ¼ cup romano cheese grated
  • Parsley to serve optional


  • Avocado Alfredo Sauce 
  • In a food processor, process the avocado, milk, nutmeg, salt, and pepper until smooth. Scrape sides with a rubber spatula if necessary. 
  • Add to a small saucepan with the bay leaf, and place on medium-low to low heat.
  • Alfredo
  • Boil salted water. Cook pasta according to package. 
  • Stir sauce occasionally. Let it get hot but do not let boil. 
  • When pasta is cooked, strain; remove bay leaf from the sauce, add cheese to sauce stir in, and immediately remove from heat. 
  • Toss the sauce with pasta and serve. 
  • Sprinkle with more grated cheeses (optional) and parsley (optional).


  • You can use one cheese if that’s all you have.
  • This recipe does reheat, just reheat gently, not on full power. 


Calories: 366kcalCarbohydrates: 50gProtein: 16gFat: 13gSaturated Fat: 3gCholesterol: 11mgSodium: 373mgPotassium: 490mgFiber: 4gSugar: 3gVitamin A: 496IUVitamin C: 11mgCalcium: 293mgIron: 3mg
Keyword avocado, Parmesan, Romano, whole wheat
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