Short pasta mixed with mashed avocado, chickpeas, lemon, and cherry tomatoes.
ABy Anne
Servings
3
8 oz short pasta
1 tsp salt
2 piece ripe avocado
1 can canned chickpeas, drained and rinsed
1.5 cup cherry tomatoes
2 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 clove garlic clove
0.5 tsp ground black pepper
0.25 tsp red pepper flakes
0.25 cup fresh basil leaves
3 tbsp nutritional yeast
0.25 cup pasta cooking water
Calories
672 kcal
Protein
20g
Carbs
96g
Fat
25g
Fiber
14g
Sugar
10g
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Cook Pasta
1. Bring a large pot of well-salted water to a boil and cook the short pasta until al dente according to package directions.
8 oz short pasta,
1 tsp salt
Prepare Veggies
2. While the pasta cooks, halve the cherry tomatoes, finely chop the garlic clove, and roughly chop the fresh basil leaves.
1.5 cup cherry tomatoes,
1 clove garlic clove,
0.2 cup fresh basil leaves
Make Avocado Sauce
3. Scoop the flesh of the ripe avocado into a large mixing bowl and mash until mostly smooth, then stir in the lemon juice, extra-virgin olive oil, nutritional yeast, ground black pepper, red pepper flakes, and a pinch of salt.
4. Add the drained and rinsed chickpeas to the avocado mixture and lightly mash some of them, leaving many whole for texture.
1 can canned chickpeas, drained and rinsed
Combine Pasta
5. Reserve some pasta cooking water, then drain the pasta and add it hot to the bowl with the avocado and chickpeas, tossing gently to coat and loosening with a splash of pasta cooking water as needed for a creamy texture.
8 oz short pasta,
0.2 cup pasta cooking water
Finish & Serve
6. Fold in the cherry tomatoes and fresh basil leaves, adjust salt and pepper to taste, and serve immediately while warm or at room temperature.
1 tsp salt,
1.5 cup cherry tomatoes,
0.5 tsp ground black pepper,
0.2 cup fresh basil leaves
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