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Velvety Avocado Linguine

Indulge in this effortlessly delicious Velvety Avocado Linguine, perfect for any weeknight. Made with ripe avocados and a creamy sauce, your family will love this wholesome and satisfying pasta dish, ready to serve in just 15 minutes.
2
20 min
TOTAL TIME
546
CALORIES
$1.70
PER SERVING
Velvety Avocado Linguine
Ingredients
14 INGREDIENTS
6 SERVINGS
Linguine
16 oz linguine
Lemon
1/2 large lemon
zest of
Ripe Avocados
2 medium ripe avocados
halved and pitted
Almond Milk
1/2 cup almond milk
unsweetened
Lemon
1/2 large lemon
juice of
Fresh Basil
1/2 cup fresh basil
Sea Salt
1 tsp sea salt
Black Pepper
1/4 tsp black pepper
Cayenne Pepper
1/8 tsp cayenne pepper
Fresh Basil
1 tbsp fresh basil
chopped, for garnishing
Canned Chickpeas
15 oz canned chickpeas
rinsed and drained
Garlic Powder
1/4 tsp garlic powder
Hemp Seeds
1/4 cup hemp seeds
Cherry Tomatoes
1 pt cherry tomatoes
halved
Directions
9 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
Fill a large saucepan with water and bring to a boil.
2
Once the water is boiling, add a generous amount of salt and the linguine. Cook according to the package instructions.
3
In a food processor, add the avocado flesh, almond milk, lemon zest, lemon juice, fresh basil leaves, sea salt, freshly cracked black pepper, garlic powder and cayenne pepper.
4
Purée the mixture until smooth and creamy, scraping down the sides of the food processor with a rubber spatula as needed.
5
When the pasta is al dente, drain it while reserving 1/2 cup of the cooking liquid.
6
Pour the avocado sauce over the hot pasta and toss it to combine.
7
If the sauce is too thick, add some of the reserved pasta water to thin it out.
8
Mix in the chickpeas.
9
Top the pasta with cherry tomatoes, hemp seeds, and chopped fresh basil before serving.
Health Info
Macros
110g
CARBS
18g
FAT
28g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
WHEAT