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: