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Variety Pack (6 Pack)
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Avocado Tahini Pasta
Avocado Tahini Pasta has an oil-free green dressing packed with healthy fats that go perfectly with protein packed Chickapea pasta for a super nutritious dinner.
If you’ve been following me for a while, it’s no surprise that I’m a bit obsessed with both avocado and tahini. Mix them together in this easy pasta dish for a fresh take on pasta.
This pasta is creamy, lemony, and packed with protein, veggies, and Mmm, pasta. The ultimate comfort food.
Have you tried Chickapea Pasta yet? This organic, gluten-free, non-GMO, vegan pasta is made from organic chickpeas and lentils. It’s packed with protein and fiber using only pulses as ingredients! Real ingredients, no fillers, and nothing artificial.
I used the spirals in my recipe, but the penne and shells are also excellent choices!
A clean pasta deserves an equally clean sauce; something with integrity and pizazz. Hello, Avocado Tahini sauce.
If you’re looking for simplicity, you can mix up this pasta without any veggies. I chose cherry tomato, radishes, and bell peppers to throw in, but any vegetable works. Some other ideas are cooked broccoli or asparagus.
Enjoy this Avocado Tahini Pasta as a fun way to mix up your plant-based pasta night. You can serve it warm or chilled— I like mine cold with a squeeze of lemon.
We love avocado with our pasta!
Oil-free pasta with a creamy avocado tahini sauce. Can be served warm or chilled. Packed with optional vegetable mix ins, healthy fats, and chickpea pasta protein. Perfect for an easy weeknight meal or lunch!
- 8 ounces Chickapea Pasta - any shape will work
- 1 cup loosely packed basil, chiffonade
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 3-4 radishes, thinly sliced
- AVOCADO TAHINI SAUCE
- 1 large avocado, mashed
- 1/4 cup runny tahini (or sub hummus)
- 1/4 cup water
- 1/4 cup freshly squeezed lemon juice
- pinch of Himalayan sea salt
- black pepper
Prepare pasta according to package instructions, once cooked, drain and rinse with cool water and transfer to a large mixing bowl.
Wash and chop your vegetable mix-ins of choice.
Make the avocado tahini sauce while the pasta is cooking by adding avocado, tahini, water, lemon juice, salt, and pepper to high speed blender and processing until smooth.
Drain any excess liquid from the pasta and fold in avocado-tahini sauce. Next, fold in the basil, cherry tomatoes, bell pepper, and radishes until well mixed.
Garnish with black seeds and serve immediately.
Leftovers keep in the fridge for 2-3 days, though best when fresh!