Creamy Vegan Avocado Pasta with Spinach & Garbanzo Beans

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


This is one of those dishes that can be prepared in the time it takes your pasta to cook.  If you own a food processor or blender – this dish is a snap & so fresh & delicious – I recommend it very highly.  It can be made with or without the spinach and garbanzo beans or with basil rather than cilantro – if you are a cilantro hater.   This can be made vegan by just substituting the Parmesan with a vegan variety of cheese.  Also – the sauce is raw – so if that is your thing – you are in luck!


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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!




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