Description
Avocado chickpeas pesto pasta – super healthy pasta version topped with an avocado chickpeas pesto vegan and gluten free!
Ingredients
Scale
For the pasta
- 1 lb of dried lentills pasta (or any kind of pasta!)
- 1 lb of wild mushrooms
- 8oz of heirloom tomatoes
- 1/4 cup of olive oil
For the pesto
- 2 ripe avocados
- 1 cup of fresh basil rinsed
- 1/4 cup of pine nuts
- 1 1/2 cup of cooked chickpeas
- 2 lemon squeezed
- salt & pepper to taste
- 1/2 cup of water (or more if you want the pesto more liquid)
- 2 tbsp of olive oil
Instructions
For the pasta.
- Cook the pasta according to the packaging.
- When cooked, dry and rinse pasta.
- Cook mushroom and tomatoes in a sautéed pan with 1 cup of water until mushroom are tender.
- Cover to keep the juice.
- Season.
- When ready, mix pasta and mushrooms in a large bowl.
For the pesto
- Add all ingredients to a food processor.
- Blend for 2 minutes until completely smooth.
Assemblage
- Top the pasta with the pesto.
- Top with pine nuts, tomatoes, chickpeas or sundried tomatoes.
- Serve warm or even room temperature