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  • Author: Kelly
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Modern


Avocado chickpeas pesto pasta – super healthy pasta version topped with an avocado chickpeas pesto vegan and gluten free!



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


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

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