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Spinach Garlic Fettuccine with Garlic Avocado Sauce - Contributed by Heather H., of Gulf Breeze, FL

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Heather H. of Gulf Breeze, FL, shared this deliciously unique dish with us; everyday ingredients like roasted garlic and avocado add depth and richness to one of our most popular pastas. The best part? It all comes together in a snap. Thanks so much, Heather! 

Serving Size: 

1 lb. Spinach Garlic Fettuccine
1 head of garlic
Aluminum Foil
3 tablespoons olive oil
1 gallon water
1 tablespoon coarse salt
2 large, ripe avocados
Salt & Pepper, to taste
Olive oil, to taste


1. Heat oven to 350° F. Cut the tips off the head of garlic and discard; set the remainder of the bulb on a piece of aluminum foil. Drizzle the top of the garlic with 1 tablespoon of olive oil, then wrap foil around until it's closed. Bake for 45 minutes. Unwrap, let cool, then squeeze cloves out, mash into a paste, and set aside.

2. Fill a stock pot with water and coarse salt. Bring to a rolling boil on high heat; add fettuccine, stir, and lower heat to medium-high for a gentle boil. Cook for about 7 minutes or until al dente.

3. While the pasta is cooking, slice open avocados and remove pits. Squeeze the fruit out and mash to desired texture. Set aside.

4. In a small sauté pan, heat remaining olive oil; add roasted garlic paste and sauté for 1 minute. Remove from heat, add mixture to the avocados, and stir.

5. Drain pasta and return to pot. Add avocado mixture and stir; season to taste with salt, pepper, and olive oil if desired. 

From This Recipe

$8.00 | 1 lb. package