Chickpea-Spinach Pasta with Creamy Avocado Sauce - alive magazine
Looking for proof that avocado has impressive chameleon capabilities in the kitchen? Here, it’s used to make a creamy pasta sauce without the deluge of…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Blender
- Pepper mill
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Stove
- Serving platter
Ingredients
- 1/2 lb (225 g) whole grain or gluten-free fusilli or rotini pasta
- 1 avocado
- Juice of 1 lemon
- 1/2 tsp (2 mL) chili powder
- 2 pinches of salt, plus extra for pasta water
- 2 tsp (10 mL) grapeseed, extra-virgin olive, or camelina oil
- 2 cups (500 mL) cherry or grape tomatoes, halved
- 1/2 cup (125 mL) chopped shallots
- 2 garlic cloves, chopped
- 4 cups (1 L) spinach, any tough ends trimmed
- 2 cups (500 mL) cooked or canned chickpeas, drained and rinsed if using canned
- 1/3 cup (80 mL) sliced fresh basil
- Shaved or grated Parmesan cheese (optional)
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