RECIPES
Avocado Pesto Pasta
Quick, creamy pasta finished with crispy chickpeas RECIPE AND PHOTOGRAPHY BY CAROLINE DOUCET A registered dietitian based in Vancouver, B.C. Caroline has a private practice where she helps clients eat more plants and improve their relationship with food. She also shares simple vegan recipes and nutrition tips at nourishedbycaroline.ca. NOURISHEDBYCAROLINE
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his avocado pesto pasta is a vibrant, plant-based dinner that comes together in under 30 minutes, making it perfect for busy nights. Blended with fresh basil, bright lemon juice, and plenty of garlic, the creamy avocado sauce delivers bold, fresh flavour while providing a boost of heart-healthy fats. Easily customizable, it pairs well with your favourite pasta and can be elevated with high-fibre noodles, seasonal vegetables, and the crispy chickpeas add the protein. The result is a satisfying, nutrient-dense meal that feels indulgent while nourishing your body.
Prep Time – 15 minutes Total Time – 30 minutes Serves 4
DIRECTIONS 1.
INGREDIENTS • • • • • •
3 cups pasta of choice 1 cup canned chickpeas, drained and rinsed 1 Tbsp. olive oil Salt to taste 1 handful arugula, for serving Vegan parmesan, for serving
Avocado Pesto • • • • • • • •
2 medium avocados, pitted and peeled 1 cup fresh basil ¼ cup olive oil 3 Tbsp. lemon juice, about 1 large lemon 2 medium garlic cloves 1 Tbsp. water, or more as needed ¼ tsp. fine grain sea salt, or more to taste Pepper to taste
Nutrition facts per samosa Calories 520; protein 16 g; fat 28 g; carbs 55 g.
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Preheat the oven to 400°F. Place the chickpeas on a baking sheet and toss with oil. Sprinkle with a pinch of salt. Roast the chickpeas for 25-30 minutes or until golden and crispy. Meanwhile, bring water to a boil in a medium saucepan. Cook the pasta according to the package's instructions. Prepare the avocado pesto: In a food processor, add the avocados, basil, garlic, oil, lemon juice, water and salt. Process until smooth, stopping to scrape the sides as needed. Once the pasta is ready, drain and return it to the saucepan. Add the pesto and toss to combine. Serve the pasta with the crispy chickpeas, vegan parmesan and arugula.
NOTE: • You can reduce the amount of oil in this recipe if preferred. Simply add more lemon juice and/or water as needed until you get your desired consistency. The sauce should be thick and creamy. Taste the pasta before adding more lemon juice. • If you’re looking for a lower fat recipe, you can replace some of the oil with additional water. • You can use your pasta of choice, including white, whole wheat or gluten-free. Linguine, fettucine or fusilli are great options. • This would also be delicious with roasted broccoli or Brussels sprouts if you’re looking for more vegetables.