The Story Behind the Dish
In the world of quick, nutritious, and incredibly delicious meals, this Avocado Pasta stands out as a true champion. Born from the desire to create a creamy, satisfying pasta dish that’s both plant-based and packed with flavor, this recipe transforms simple ingredients into a gourmet experience that will tantalize your taste buds and nourish your body.
Ingredients List
For the Pasta and Avocado Cream
- Pasta (spaghetti or linguine): 200g / 7 oz
- Ripe avocado: 1 large
- Garlic: 1 clove, minced
- Lemon: 1 whole (juice and zest)
- Olive oil: 2 tablespoons
- Plant-based milk (oat milk recommended): 2 tablespoons
- Fresh herbs (basil or parsley): 1 handful, chopped
- Salt: To taste
- Black pepper: To taste
For the Crispy Chickpeas
- Chickpeas (canned): 400g / 15 oz (1 can)
- Olive oil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: To taste
- Black pepper: To taste
Step-by-Step Cooking Instructions
- Prepare the Crispy Chickpeas
- Rinse chickpeas thoroughly and pat completely dry
- In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper
- Spread on a baking sheet
- Roast at 200°C (392°F) for 20 minutes OR
- Alternatively, fry in a pan until golden and crispy
- Create the Avocado Cream
- Cut and scoop out ripe avocado into a blender
- Add minced garlic, lemon juice, olive oil, and plant-based milk
- Blend until smooth and creamy
- Season with salt and pepper to taste
- Fold in chopped fresh herbs
- Cook the Pasta
- Bring a large pot of salted water to a boil
- Cook pasta until al dente
- Reserve 1/2 cup of pasta cooking water before draining
- Combine and Serve
- Toss hot pasta with avocado cream
- Add reserved pasta water as needed to achieve desired consistency
- Top with crispy chickpeas
- Garnish with lemon zest and additional fresh herbs
Nutritional Information
Per Serving (Approximate):
- Calories: 450-500
- Protein: 15-18g
- Carbohydrates: 55-60g
- Fat: 22-25g
- Fiber: 10-12g
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 2-3
Pro Cooking Tips and Tricks
- Choose a ripe, creamy avocado for the best sauce texture
- Pat chickpeas completely dry for maximum crispiness
- Use smoked paprika for an extra flavor dimension
- Reserve pasta water to adjust sauce consistency
- For extra creaminess, use full-fat plant-based milk
Delicious Variations and Substitutions
- Gluten-Free Option: Use zucchini noodles or gluten-free pasta
- Protein Boost: Add nutritional yeast or hemp seeds
- Herb Variations: Experiment with cilantro, mint, or dill
- Spice It Up: Add red pepper flakes or cayenne
- Nut-Free Version: Skip nuts, focus on herbs and spices
Frequently Asked Questions
Q1: Can I make this recipe ahead of time? A: Prepare components separately. Crispy chickpeas and pasta sauce are best made just before serving to maintain texture.
Q2: How do I store leftovers? A: Store pasta and sauce separately. Consume within 1-2 days for best quality.
Q3: Can I use a different type of bean instead of chickpeas? A: Absolutely! Try roasted white beans or edamame for similar crispy texture.
Q4: Is this recipe vegan? A: Yes, this recipe is completely plant-based when using vegan-friendly ingredients.
Q5: Can I make this recipe oil-free? A: Use vegetable broth or water for roasting chickpeas and reduce olive oil in the sauce.
Storage and Make-Ahead Tips
- Chickpeas: Can be roasted in advance and stored in an airtight container for up to 3 days
- Avocado Cream: Best prepared just before serving to prevent browning
- Pasta: Cook fresh when ready to serve
- Refrigeration: Store components separately to maintain optimal texture
Enjoy your creamy, dreamy Avocado Pasta – a testament to the magic of plant-based cooking!
