This easy avocado pesto pasta recipe with crunchy garlic chickpeas is creamy, comforting, and packed with heart-healthy fats and protein. Vegan, nut-free and easily gluten-free.
this is easy avocado pesto pasta This crunchy garlic chickpea recipe is creamy, comforting, and packed with heart-healthy fats and protein. Vegan, nut-free and easily gluten-free.
This avocado pesto pasta is the first recipe I made for a cookbook vegetarian family cookbook. I wanted something healthy yet comforting and suitable for both vegetarians and vegans.
💚 Why you’ll love this recipe
- Creamy pesto sauce made from avocados tastes decadent and decadent (despite the lack of cheese!), but it’s actually super healthy.
- This avocado pasta dish has a fun texture contrast thanks to the combination of creamy pasta and crunchy chickpeas.
- This dish comes together in just 25 minutes, making it perfect for busy weeknights or a quick lunch.
- This creamy green pasta is flavored with pleasant notes of garlic and basil (just like a delicious pesto pasta!).
- Avocado Pesto Pasta is packed with heart-healthy fats thanks to the avocado, and a good amount of protein and fiber thanks to the chickpeas.
- Naturally vegan, dairy-free, vegetarian, nut-free, soy-free, and easily made gluten-free using gluten-free pasta.
🥑Materials
pasta: I like to use fusilli or penne when serving adults, and noodles or shells when serving children. You can use traditional pasta, gluten-free pasta, or even vegetable-based noodles when making this recipe.
Chickpea: Chickpeas, also known as garbanzo beans, are quick and easy to crisp up in a skillet and act almost like croutons in this pasta recipe.
Olive oil: Olive oil shines in this recipe, so it’s the perfect dish to use up any high-quality extra virgin olive oil you might have thrown away.
salt: A good quality sea salt or pink Himalayan salt works well in this dish.
avocado: Avocado is used in basil pesto to make it creamy and help it coat the pasta noodles. Use ripe avocados. You also don’t want avocados that are too green and unripe. You also don’t want avocados that are too ripe and past their best flavor. The avocado should soften a little when you squeeze it;
basil: For best results, use fresh, bright basil leaves in this dish. Once you have a solid grasp of the basic recipe, you can experiment with other fresh herbs for fun flavor twists.
lemon juice: Fresh lemon juice is best for this dish, but you can also just use bottled lemon juice.
garlic: Most of the garlic flavor comes from the crunchy garlic chickpeas, so a simple clove of garlic works great in the pesto itself.
pepper: A little pepper adds depth of flavor, but it’s not too spicy.
garlic powder: Crispy chickpeas are fried and then tossed with garlic powder to give this pasta topper maximum garlic flavor.
🥣 Submit your ideas
- You can also top this pasta with Parmesan cheese for an extra layer of flavor. Use plant-based Parmesan if you’re vegan or rennet-free Parmesan if you’re vegetarian.
- If you want an extra boost of protein and crunch, you can sprinkle this dish with pine nuts or hemp seeds.
- To impress your guests, top your pasta with this cherry tomato confit For bright pop colors.
💭 Important Tips
- You can make this vegan avocado pesto pasta even healthier by: plant based pasta It’s made with beans, lentils, and even zucchini noodles.
- Refrigerate this dish for at least 4 hours and serve chilled for a creamy avocado pesto pasta salad.
🥡 Storage
Store this pasta in an airtight container in the refrigerator for up to a week. Serve cold or reheat in a skillet over low heat until warmed through.
🍝 More delicious pasta recipes you might like
📖Recipes
📔 Vegetarian Family Cookbook Recipe Page
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Previously published moon and spoon
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