Heart-healthy avacado is the perfect substitution for heavy creams and butter sauces.
INGREDIENTS
1/2 lb uncooked whole-grain fusilli or rotini pasta
1 avocado, peeled and pitted
1/2 C fresh basil
juice of 1 lemon
1/2 t chili powder
2 t olive oil
2 C cherry or grape tomatoes, halved
1/2 C chopped shallots
2 garlic cloves, chopped
2 C cooked or canned chickpeas
4 C spinach, trimmed of tough ends
In a large saucepan of salted boiling water, prepare pasta according to package directions. Reserve 1/2 C cooking liquid, then drain remainder. In a blender or food processor, purée together avocado, 1/4 C reserved pasta water, basil, lemon juice, chili powder and a couple of pinches of salt. Add extra pasta water if needed to reach a creamy consistency. Set aside.
Heat oil in a large skillet over medium heat. Add tomatoes, shallots and garlic; heat until tomatoes start to shrivel. Add spinach; heat just until greens wilt slightly. Stir in pasta, chickpeas and avocado sauce; warm through. Makes 4 servings.
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