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Chickpea Avocado Pasta Recipe

Heart-healthy avacado is the perfect substitution for heavy creams and butter sauces.


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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