Description

A refreshing and creamy cilantro lime pasta made with avocado, fresh cilantro, and lime juice for a zesty yet comforting dish. It’s quick to prepare, bursting with flavor, and perfect for a light yet satisfying meal any day of the week.

Ingredients

12 oz fettuccine pasta

1 cup fresh cilantro leaves, packed

1 medium avocado, pitted and peeled

1/2 cup heavy cream

1/4 cup lime juice (about 2 limes)

2 cloves garlic, minced

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional, for heat)

Extra cilantro and lime wedges, for garnish

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Instructions

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a blender or food processor, combine cilantro, avocado, heavy cream, lime juice, garlic, salt, black pepper, and half of the Parmesan cheese. Blend until smooth and creamy.
Taste and adjust seasoning as needed.
In a large mixing bowl, toss the warm pasta with the creamy cilantro lime sauce, adding reserved pasta water gradually until the sauce coats the noodles evenly.
Serve immediately, topped with remaining Parmesan cheese and a sprinkle of red pepper flakes.
Garnish with extra cilantro and lime wedges before serving.

Notes

Substitute half-and-half or Greek yogurt for a lighter version.

Use coconut cream and nutritional yeast to make it vegan.

Add grilled shrimp, chicken, or tofu for extra protein.

Toss in veggies like spinach, cherry tomatoes, or mushrooms for more flavor and color.

Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or cream.

To keep the sauce green, ensure lime juice is added immediately to prevent oxidation.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 480
Sugar: 3g
Sodium: 460mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 13g
Cholesterol: 50mg