Name: Avocado Pesto Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz brown rice noodles (or soba noodles); 0.75 cup arugula (tightly packed); 0.25 cup water (plus more to thin); 1.5 tbsp lemon juice; 1 clove garlic cloves (small); 0.5 null avocado (large ripe); 0.5 tsp kosher salt (more to taste); 0.25 tsp black pepper (to taste); 3 tsp extra virgin olive oil (omit for oil-free); 1 cup chickpeas (drained and rinsed); 1 handful cherry tomatoes (halved); 1 handful arugula (or thinly sliced kale)

Avocado Pesto Pasta

This creamy avocado pasta is a vibrant and budget-friendly vegan lunch option. Using a fresh arugula-based pesto and wholesome brown rice noodles, it combines ripe avocado with zesty lemon and garlic for a rich, satisfying sauce. Topped with protein-packed chickpeas and juicy cherry tomatoes, it's a nutrient-dense meal that is both nut-free and easy to prepare for the week ahead.

Instructions

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1

Cook the brown rice noodles (8 oz) in a [large saucepan] according to package instructions. Drain in a [colander] and rinse under cold water to stop the cooking process.
2

Add arugula (0.75 cup), water (0.25 cup), lemon juice (1.5 tbsp), and garlic cloves (1 clove) to a [food processor] and pulse until broken down. Add avocado (0.5), kosher salt (0.5 tsp), black pepper (0.25 tsp), and extra virgin olive oil (3 tsp). Blend until the sauce is creamy and relatively smooth.
3

Toss the cooked pasta with the sauce. Fold in chickpeas (1 cup), cherry tomatoes (1 handful), and arugula (1 handful) until evenly combined.