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*This post is sponsored by the California Avocado Commission but all opinions are my own.

Combining my two loves in life: pasta and California Avocados. Such a good idea, if I do say so myself!

While I love my Italian roots, I am a California girl at heart. So making a plant-based, dairy-free (optional gluten-free, as well) version of my most favorite pasta dish, Fettichini Alfredo with California Avocado just made sense.

Introducing California Avocado Alfredo Pasta.

And let me tell you it is dang delicious.

The richness of the California Avocado brings the creaminess we all love from traditional dairy alfredo, while the cashews give it necessary thickness. While the onions, garlic, and nutritional yeast add a complexity of umami flavor and the lemon adds some zingy brightness. The sauce is so good on its own but coat comforting noodles with it and then weave in some mushrooms and you are in pasta heaven.

Truly, there isn't a soul in your house who won't love this!

California Avocado Alfredo Pasta


2 tbsp coconut oil

1 large yellow onion, sliced into thin half-moons

Salt and black pepper

2 cups sliced baby portobello mushrooms

1 cup raw cashews, soaked in hot water for 30 minutes, then drained (*see note)

1/2 cup fresh water

1 clove garlic

3 tbsp fresh lemon juice

1 ripe California Avocado, pitted & peeled

1 tbsp nutritional yeast

1/3 cup chopped fresh kale (for color)

1 lbs spaghetti noodles of choice (gluten-free, whole wheat, etc)


Fresh parsley

nutritional yeast

lemon zest & juice

crushed red pepper


Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Before draining, reserve 1/3 cup starchy cooking water. Set aside.

In a large skillet, heat oil over medium heat. Once hot add the onions and cook for 2 minutes, season generously with salt and pepper, then lower the heat to medium-low. Cook for 15 minutes, until translucent, stirring occasionally. Then add 1 cup of the sauteed onions to a high-speed blender. Then increase the heat back up to medium and add in the mushrooms. Cook 5 minutes, then toss and let cook again for another 5-6 minutes, stirring occasionally. Set aside.

Then in the blender with the onions, add the soaked cashews, fresh water, garlic clove, lemon juice, California Avocado, nutritional yeast, and chopped kale. Turn on low and slowly increase to high until smooth, stopping to scrape down the sides or add more water as needed. Season with salt and pepper to taste.

In a large bowl combine the pasta noodles, starchy water, mushroom & onion mixture, and sauce. Mix well to evenly coat and then portion into bowls and top with desired garnishes. Enjoy!

*If you do not have a high-speed blender, soak your cashews overnight to protect your blender.

*This post is sponsored by the California Avocado Commission but all opinions are my own.



I'm a certified health coach and I help people heal their relationship with food and their bodies. I am also the host of the Love Your Bod Pod, 

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