All Photos © Christine Elise McCarthy 2013
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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!
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 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!