Creamy fettuccini without the dairy! Puréed: 2 small ripe avocados, 1/2 cup chopped basil, 1/4 cup olive oil, 2 tbsp lemon juice (1 lemon), 1 small clove garlic, salt & pepper to taste. Mixed this into al dente fettuccini. Serves about 4. Leftovers were great, both hot and cold. This was so tasty that I plan to use the sauce for cold pasta salads in the place of mayo. Great for summer picnics!