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Chickpea Pasta with Basil Avocado Sauce

Looking for an easy weeknight meal? Try this Chickpea Pasta with Basil Avocado Sauce.

This decadent sauce with the fresh taste of basil is heavenly with sautéed veggies and pasta. This recipe works well with whatever veg you have on hand - you can sub in mushrooms, chopped tomatoes, eggplant, sweet potato etc.

For the Basil Avocado Sauce


  • 1 C water

  • 1/4 C full fat coconut milk*

  • 1 ripe avocado

  • 1 C packed basil

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • black pepper to taste

  • juice of 1/2 lemon (about 2 tbsp)

  • optional: 1 tsp nutritional yeast

* Can sub for a different non-dairy milk if you prefer. I love the creamy consistency of (canned) coconut milk but if you have a different type on hand you can use that.


Add all ingredients to a blender and blend until smooth. Store in a glass jar in the fridge for up to one week.

For the Chickpea Pasta


  • 8-10 oz chickpea pasta* + 1/2 C reserved pasta water

  • 1 C Avocado Basil Sauce

  • 1 zucchini, diced

  • 1 pint cherry tomatoes

  • 2 C spinach

  • 4 cloves garlic, minced

  • 2 tbsp olive oil

  • optional: 1 tbsp nutritional yeast

* can sub for brown rice pasta, whole wheat pasta, etc. If you use one of these alternatives, I recommend topping the pasta with a protein of your choice to make it more filling


  1. boil water and cook pasta according to package directions (remember to reserve 1/2 C pasta water before draining)

  2. heat olive oil in large saucepan over medium heat

  3. add in zucchini, cherry tomatoes, garlic, pinch of salt and pepper

  4. cook for 8-10 minutes until zucchini is slightly browned and tomatoes are starting to wrinkle (can burst some of them with the back of your cooking spoon)

  5. when pasta is cooked and drained, add to the pan with 1/2 C pasta water, 1 C Avocado Basil Sauce, pinch of salt and pepper to taste and nutritional yeast if using

  6. cook for another 3-4 minutes and stir to combine

  7. add in spinach and stir until spinach is wilted

  8. serve with another spoonful of sauce, more nutritional yeast and sliced fresh basil


Xx, Kara

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