Roasted Chickpea and Avocado Pasta
Creamy Avocado Pasta with Roasted Chickpeas
Ingredients:
8 oz pasta (penne or fusilli)
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
2 ripe avocados
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup grated Parmesan cheese (optional)
1/4 cup cherry tomatoes, halved
2 tablespoons pumpkin seeds (optional for garnish)
Directions:
Preheat oven to 400°F (200°C).
Toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet.
Roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
Meanwhile, cook the pasta according to package instructions. Drain and reserve 1/2 cup pasta water.
In a blender, combine avocados, lemon juice, 2 tablespoons olive oil, garlic, basil, parsley, and Parmesan (if using). Blend until smooth. Add reserved pasta water, one tablespoon at a time, to achieve a creamy consistency.
Toss the cooked pasta with the avocado sauce until well coated.
Top with roasted chickpeas, cherry tomatoes, and pumpkin seeds if using.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 4 servings