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Avocado chickpeas pesto pasta - super healthy pasta version topped with an avocado chickpeas pesto vegan and gluten free!
Recipe type: Main
Cuisine: Modern
Serves: 4 servings
For the pasta
  • 1 lb of dried lentills pasta (or any kind of pasta!)
  • 1 lb of wild mushrooms
  • 8oz of heirloom tomatoes
  • ¼ cup of olive oil
For the pesto
  • 2 ripe avocados
  • 1 cup of fresh basil rinsed
  • ¼ cup of pine nuts
  • 1½ cup of cooked chickpeas
  • 2 lemon squeezed
  • salt & pepper to taste
  • ½ cup of water (or more if you want the pesto more liquid)
  • 2 tbsp of olive oil
For the pasta.
  1. Cook the pasta according to the packaging.
  2. When cooked, dry and rinse pasta.
  3. Cook mushroom and tomatoes in a sautéed pan with 1 cup of water until mushroom are tender.
  4. Cover to keep the juice.
  5. Season.
  6. When ready, mix pasta and mushrooms in a large bowl.
For the pesto
  1. Add all ingredients to a food processor.
  2. Blend for 2 minutes until completely smooth.
  1. Top the pasta with the pesto.
  2. Top with pine nuts, tomatoes, chickpeas or sundried tomatoes.
  3. Serve warm or even room temperature
Recipe by My Organic Diary at http://myorganicdiary.com/2017/04/avocado-chickpeas-pesto-pasta/