Reviewed by Health Coach Carli Webb, MS
Recipe source: Gathered Nutrition, Serves 3-4, Vegetarian
- Chickpea pasta (8oz)
- 1 Avocado
- 1 Garlic clove
- 1 Lemon
- Baby spinach (1 handful)
- Nutritional yeast (2 TBS)
- Italian seasoning (1⁄4 tsp)
- Bring a large pot of salted water to a boil, then cook pasta according to the directions on the back of the box.
- While pasta is cooking, rinse produce with water then dry. Halve the avocado, remove the seed and skin, then roughly chop. Halve the lemon, then set aside. Halve and peel garlic, then set aside.
- When pasta is done, reserve ½ cup of the water from the pot and set aside.
- In a blender, add the chopped avocado, juice from the lemon, baby spinach, garlic, nutritional yeast, 1 tsp of olive oil, Italian seasoning, ¼ cup of the pasta water, salt and black pepper (to taste), then blend until smooth.
- Add your pasta and sauce back into the pot used to cook the pasta and stir to combine (add a dash of the remaining pasta cooking water to thin out the sauce if needed).
