Creamy Vegan Avocado Pasta with Spinach & Garbanzo Beans


Creamy Avocado Pasta with Spinach & Garbanzo Beans


1 pound dry pasta (or homemade!) - I like whole wheat

1 13.4oz can of garbanzo beans (chickpeas) - drained

1.5 avocados

1 lime - zest & juice

4 garlic cloves

1 jalapeno - seeded

1/2 cup packed cilantro (or basil)

2 cups fresh spinach - chopped

3 TBS olive oil

1/4 cup grated Parmesan (or vegan cheese)

S&P to taste


1/2 avocado - cubed

1 tomato - diced

1 cup fresh spinach

Basil or cilantro - chopped

Additional grated Parmesan (or vegan cheese)


Cook your pasta according to directions.  In the last minute - add the can of garbanzo beans.

In a food processor, puree the 1 1/2 avocado, the zest & juice of the lime, the cilantro (or basil), garlic cloves, jalapeno, 2 cups of spinach, 1/4 cup Parmesan, olive oil and S&P to taste.  Add more olive oil or water to thin the sauce if you feel it is too thick.

When the pasta & garbanzos are cooked, drain & toss with the remaining spinach & the diced tomato (reserving some tomato for garnish) until the spinach wilts a bit.  Then mix in the avocado sauce.  Serve topped with more tomato, avocado & grated cheese & some chopped basil or cilantro.  YUM!