How to make:
Avocado Pesto Pasta with Roasted Chickpeas + A Free eBook!
Looking for a dinner that’s done in under one hour? This Avocado Pesto Pasta is creamy and satisfying, and the roasted chickpeas take it to the next level.
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Yield:
4 1x
Rating:
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon + 2 teaspoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 12 ounces pasta (gluten-free, if necessary)
- 2 large avocados, peeled and seeded
- 2/3 cup fresh basil, packed
- 1/2 cup spinach, packed (optional)
- 2 tablespoons walnuts
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsweetened almond milk
- 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup cherry tomatoes, chopped in half
Instructions
- Preheat the oven to 400°F and lightly grease a baking sheet.
- Pat the chickpeas completely dry; place in a large bowl. Add 2 teaspoons olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until chickpeas are evenly coated.
- Pour the chickpeas on the baking sheet in a single layer. Bake for 40-45 min- utes, until the chickpeas are crispy.
- Cook pasta according to package directions; drain and place back into pot.
- In a food processor or blender, place avocados, basil, spinach, walnuts, lemon juice, milk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. 6. Pour avocado sauce in the pot with the pasta. Add tomatoes and chickpeas; stir well to combine.