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Fettucine with Avocado and Cottage Cheese Recipe

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Healthy pasta recipe of fettucine with avocado and cottage cheese. You can use shrimps instead of cottage cheese if you prefer sea food.
Author Mukta Tikekar


  • 500 gm semolina fettucine
  • 1 cup cottage cheese cut in 1 cm cubes (See note below)
  • 4 ripe avocados cut in 1 cm cubes
  • 2 large parboiled tomatoes cut in 1 cm cubes
  • Half lemon
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 4 tbsp olive oil
  • Salt to taste


  • Cook semolina fettucine until al-dente, drain and set aside.
  • Meanwhile marinate cottage cheese in juice of half a lemon, ginger-garlic paste, turmeric powder, and salt.
  • After 5 minutes, cook the cottage cheese and the marinade juices for exactly 5 minutes on medium heat in shimmering oil.
  • Toss delicately and thoroughly the fettucine, avocado, tomatoes, cottage cheese and juices, and parsley (freshly chopped or dry flakes) until pasta is coated well. (The avocado will melt a bit and form a buttery light green coating.)


If you eat sea food you can use shrimps instead of cottage cheese. Josceline had made fettucine with avocado and shrimps. She suggested that vegetarians could substitute shrimps with cottage cheese.