Chickpea Pasta Recipe With Basil Avocado Sauce

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

Fresh basil

1 medium avocado

1/2 lemon

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

To Cook:

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.

To Serve:

Top with sauce, and if desired, sprinkle with parmesan. Serve!

Leave a comment and let me know if you try this recipe out:)

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