I love creamy pasta, don’t you? This easy pasta sauce can be whipped up just as fast as it takes to boil the pasta.
Chloe Coscarelli’s cookbook Chloe’s Kitchen introduced me to avocados in pasta with her pesto that uses avocados and pine nuts. What a great idea. Her recipe is delicious, but I wanted to find a way to lower the fat and calorie content of the sauce while still keeping it creamy. I tried swapping out the nuts and half the olive oil for chickpeas, and they worked beautifully! My favourite legume also provides protein, iron, calcium and fibre. Adding nutritional yeast adds to the taste and the nutritional value. I kept Chloe’s suggestion to add sun-dried tomatoes; their tang and texture compliment the creamy sauce perfectly.
Creamy Avocado Chickpea Pasta
454 gm uncooked pasta (we used 1 package of Tinyada rice noodles, our favourite)
2 ripe avocados
3/4 cup cooked chickpeas
2 tbsp lemon or lime juice
1/4 cup olive oil
2 tbsp packed chopped fresh basil (10 giant leaves or 20 small leaves)
2 cloves garlic, minced
1/2 cup nutritional yeast
salt and pepper to taste
approx 1/3 cup chopped sun-dried tomatoes
While the pasta is cooking, combine the rest of the ingredients except the sun-dried tomatoes in a food processor and blend for a minute until well mixed and creamy.
Stir in the sauce over cooked and drained pasta, add sun-dried tomatoes to your liking, stir and serve!
Serving a guest with allergies? When choosing rice pasta as I have, this dish is free of the top 10 allergens (dairy, soy, gluten, wheat, fish, shellfish, eggs, peanut, tree nuts and sesame).
Updates: I am submitting this recipe to Healthy Vegan Fridays, Allergy-Friendly Fridays, Gluten-Free Fridays; Meatless Mondays and My Sweet and Savory Meatless Mondays; check out the blog link-ups here:
This is totally my kind of pasta dish!
Great! Let me know if you try it!
Pingback: Peaches, tomatoes and my favourite sandwich | Earthgiven
That looks fantastic! I’m a sucker for green sauces of any sort, so I imagine I’d love this. Avocados really do make everything so much more delicious, no matter what the dish is.
Thank you, Hannah! I love avocado for replacing everything creamy, without having to use soy or fake dairy base. I’m slightly obsessed with your blog so I’m beyond thrilled you stopped by! Every time I take a photo of food I think of how you would be doing it so much better!
Wow it’s like putting the guacamole into pasta and raising its nutritional profile and yum factor with some lovely chickpeas! I can really see myself trying this!
I have never come across your blog before, I am now off to explore
Hi Hannah, Thanks for visiting. I do love anything avocado, and the chickpeas just blend right in for added creamy texture without adding any more fat.
Oh, yum yum. Avocados- love! Chickpeas- love! Sun-dried tomatoes- love! This recipe is amazing and I must try it! I love your banner too, btw. I found your blog via My Sweet and Savory’s MM hop and I’ll be back! I’m hosting a MM hop this week too if you’d like to link-up
Thank you for visiting, Jessica! Yes, I will submit to your blog hop too, thanks for the invite!
Oh yum – I can’t wait to try this out =) Not usually a big fan of sundried tomatoes, but they seem to work well when you incorporate them so I will give it a shot.
Sun-dried tomatoes are divine with avocado! Their tastes and textures work so well together.
Pingback: healthy vegan friday #6 | the veggie nook
This looks delicious!
Thank you! It’s one of my family’s favourites.
Pingback: Guacamole Salad Dressing Using Jarred Salsa
Yumm! I love the idea of avocados with chickpeas plus pasta! Love it.
Thanks, Alaine!
That looks so delicious! I LOVE avocados and chickpeas! I gotta try that!!!!
Wonderful! Thanks for visiting.
Yum I want some!
Thanks!
made this tonight- just use full sundried tomatoes instead of chopping them. I think you could just chuck them into the food processor for taste. It was delicious though- good recipe! Thanks, it was exactly what I was looking for.
Thanks for letting me know, Ben! Glad the full sundried tomatoes worked for you. Thanks for stopping by.
Pingback: Christmas in paradise and goodbye 2012 | Earthgiven Kitchen
Pingback: The top 10 recipes from Eathgiven Kitchen | Earthgiven Kitchen