I am really into avocados lately.  I buy a big bag at the beginning of the week and add them to my smoothies and soups and anywhere else I can squeeze them in.  They make things creamy and delicious.  Plus they are full of good for you stuff.

People sometimes shy away from avocados because of the fat content, even though I think most understand it’s good fat.  Fat still scares people because it just makes sense that fat would make you fat.  Don’t worry, I get it.  You want to eat the best food for your body as possible and you don’t want to gain weight.  Don’t fear fat.  Trust me, fat is good and it will help you reach your goals all while being super tasty.

Now, don’t go hog wild on fat.  Too much of anything, even a good thing like fat is a bad thing.  But start including it in your diet and don’t feel guilty or worry.  And if you’re looking for a new way to use avocados other than guacamole, try this creamy avocado fettuccine.

It’s a great weeknight dinner because it comes together in less than 20 minutes.  And it’s good enough that no one will realize that there is no dairy in the sauce.  You can even make it paleo and serve it over vegetable noodles instead of brown rice ones.  It tastes good both ways, trust me, I tried it.

Creamy Avocado Fettuccine

• 2 Hass avocados
• 2 tbsp cheesy garlic spread
•  juice of half a lime
• 1 tbsp olive oil
• 1/2 tsp chipotle chili powder OR 3 to 4 fresh chipotle chili’s
• 1/2 tsp sea salt
• 1 can full-fat coconut milk
• 1 package brown rice fettuccine OR spiralized vegetable noodles (butternut squash & sweet potato work really well)
• 2 to 3 tbsp fresh cilantro

1. Cook the fettuccine according to the directions on the package, drain, and set aside.  Or if you’re using vegetable noodles, prepare those by cooking on a large baking sheet at 400 for 8 to 10 minutes or sauteing in a large pan with a lid until soft.
2. Meanwhile, slice the avocados in half and remove the pit.  Scoop out the flesh into a blender.  Add the rest of the ingredients except the coconut milk.  Pulse a few times until everything is pretty mixed together.
3. Add the coconut milk a few tablespoons at a time until you reach your desired consistency.  I ended up using about 1/3 cup for a fairly thick but still pourable sauce.
4. Once your sauce is at the right consistency and the noodles are done, add them back to the pot they cooked in and pour all the sauce on top.  Stir everything together until all the noodles are coated.
5. Sprinkle in the cilantro and stir just to combine.  Serve it up and enjoy!

This recipe is probably going to make it into the regular rotation because it’s quick, healthy, and tastes so darned good!