Monday: Avocado “Pesto” Pasta

Name: Monday: Avocado “Pesto” Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4–8 oz brown rice or soba noodles, (or any pasta/noodles of choice*); 3/4 cup tightly packed arugula**; 1/4 cup water, (plus more as needed to thin the sauce); 1–1 1/2 tbsp lemon juice; 1 clove small garlic; 1/2 of large ripe avocado; 1/2 tsp kosher salt, (more to taste); Black pepper to taste; 2–3 tsp extra virgin olive oil ((optional but recommended; omit if oil-free)); 1/2–1 cup chickpeas ((depends on your appetite)); 1 small handful tomatoes: cherry tomatoes, (halved (or, regular tomatoes, chopped)); 1 small handful arugula or thinly sliced kale ((optional))

By Nisha Vora · Rainbow Plant LifePublic

Your rating · the average is public, yours is not

Creamy avocado pasta is the perfect unexpected treat to get your Monday started off right!

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Monday: Avocado “Pesto” Pasta · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

115–225 gbrown rice or soba noodles, (or any pasta/noodles of choice*)
0.75 cuptightly packed arugula**
0.25 cupwater, (plus more as needed to thin the sauce)
1–1.5 tbsplemon juice
1 clovesmall garlic
1/2of large ripe avocado
0.5 tspkosher salt, (more to taste)
—Black pepper to taste
2–3 tspextra virgin olive oil ((optional but recommended; omit if oil-free))
0.5–1 cupchickpeas ((depends on your appetite))
1 small handfultomatoes: cherry tomatoes, (halved (or, regular tomatoes, chopped))
1 small handfularugula or thinly sliced kale ((optional))

Steps

1
Cook your pasta/noodles according to package instructions. Drain and rinse under cold water until cooked. Divide the cooked noodles into half: use half for Monday’s lunch and store the remainder in the fridge for Tuesday’s lunch.
2
Make the Avocado Pesto Sauce. Add the arugula, water, lemon juice, and garlic to a food processor. Process until broken down and the sauce starts to come together. Add the avocado, salt, pepper, and olive oil. Blend until you have a relatively smooth and creamy sauce. Season to taste, adding more salt/pepper or lemon juice, as needed.
3
Assemble. Toss the cooked pasta with the Avocado Pesto Sauce. Add in the chickpeas, arugula, and tomatoes, and any other ingredients to jazz it up. Toss to combine.

Comments · 0

No comments yet.

Per portion

Calories: ~98.5 kcal
Protein: ~4.7 g
Fat: ~9.1 g
Carbs: ~15.5 g
Fiber: ~2.5 g
Sodium: ~5 mg

4 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 7/12 ingredients linked