A deliciously simple Chickapea pasta recipe using our new Elbow noodles. This dish is loaded with flavor and is made using only a handful of ingredients. It is vegan, gluten-free, nut-free and couldn’t be simpler. It is zesty, fresh and prefect for any time of day.
Avocado Puree Instructions:
- While the pasta is cooking, mix together the avocado puree
- Add all the puree ingredients into a blender, except for the water
- Using 1 Tbsp of water at a time, process the mixture until smooth
- Only add enough water to make the mixture the desired consistency
- Set the puree aside once mixed
Instructions:
- Prepare the Chickapea Elbow pasta to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta and rinse it with warm water
- Transfer the pasta into a large bowl and toss it with 1 Tbsp olive oil
- Spoon half of the avocado puree into the pasta and mix well
- Plate the portions of the pasta and top with more avocado puree, finishing salt to taste, fresh cracked black pepper, and diced cilantro
- Enjoy!
Recipe Notes:
- Coating the freshly cooked noodles with oil before adding the other ingredients will help to ensure a more flavourful meal
- Fresh lime juice is strongly recommended for the dish
- This meal can be served warm or at room temperature
- This recipe can be easily doubled or tripled
- Leftover avocado lime puree can be refrigerated in a sealed jar for 2-3 days
