Pasta and noodles · 20 min
Creamy Avocado Fettuccine with Corn & Cherry Tomatoes
- 20 min
- 2–6 servings
- 650 kcal / serving
Creamy avocado blends with basil, Parmesan, and garlic to coat fettuccine, while corn and cherry tomatoes add color and texture. It’s a quick weeknight pasta with a smooth, bright sauce and fresh crunch from the vegetables.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 5 ozfettuccine pasta
- 1 small pkgfresh basil
- ½ cupfrozen corn
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½lemon
- 2 ozParmesan cheese
- avocados
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · hand or regular blender · large pot · measuring cups · measuring spoons · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
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Produce
- 1avocado
- 1 small pkgfresh basil
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½lemon
- avocados
- lemons
Dairy, eggs & chilled
- 2 ozParmesan cheese
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 5 ozfettuccine pasta
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| fresh basil | 1 small pkg | 2 small pkgs | 3 small pkgs |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a large pot of water to a boil, then add salt and the pasta. Cook until al dente, about 8–10 minutes, adding the frozen corn in the last 4 minutes.
- While the pasta cooks, rinse and dry the fresh produce.
- Tear or chop the basil leaves and place them in a blender, reservaring a few leaves for garnish.
- Squeeze the lemon into the blender and add the avocado flesh, halved garlic, grated Parmesan, olive oil, salt, and pepper.
- Blend until smooth, about 30–60 seconds.
- Pour the avocado mixture into the cooked pasta and corn, tossing to coat evenly over gentle heat if needed.
- Halve the grape tomatoes and fold them into the pasta, mixing just until warmed through.
- Divide the pasta among bowls, sprinkle with the reserved basil for garnish, and serve.
- Reserve any leftover sauce and pasta separately in the fridge for up to a day to keep texture.
Two tips
- Prep the basil and avocado ahead of time for a quicker dinner.
- Stir in a splash of olive oil and a squeeze of lemon over leftovers to freshen the sauce.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 24 g
- Carbs
- 75 g
- Fat
- 31 g
- Fiber
- 11 g
- Sodium
- 19 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.