I love pasta, but I don’t love all the guilt that comes with it! I tried a chickpea substitute, and I’m obsessed. Banza makes the non-GMO, low-glycemic alternative to traditional pasta. I’m hooked, so I had to share this chickpea pasta recipe with you guys.
Chickpea Pasta Recipe with Basil Avocado Sauce
What You Need (Serves 3-4):
Banza Chickpea Penne Pasta (I personally like the penne, but they have rotini, spaghetti, and shells as well!)
2-3 tablespoons of olive oil
Handful of spinach
1 medium avocado
Salt and pepper (I use Himalayan salt, as its sodium content is just a tad lower than regular table salt). I also love the flavor of Penzeys Ground Pepper.
6-8 tablespoons of water
Optional: handful of almonds
Optional: parmesan cheese
Cook chickpea pasta as directed.
Sauce: Combine all ingredients listed above in a blender (I use a NutriBullet), besides the parmesan.
Blend until desired consistency is reached. It should look similar to a pesto pasta sauce.
Top with sauce, and if desired, sprinkle with parmesan. Serve!
Leave a comment and let me know if you try this recipe out:)