If you’ve been exploring plant-based pasta recipes involving anything avocado or pesto, you have likely come across many versions of very similar recipes. It’s so wonderful to see so many amazing recipes out there for delicious green plant-based pasta sauces, and the reason is because they are insanely refreshing and delicious. Plus, they are so easy to make and super versatile.
I have a post for my favorite simple avocado pasta on my blog, but I also like to experiment from time to time with different ingredients. For this recipe, I decided to add some ingredients to really pack an extra punch nutritionally. This recipe is packed with fiber, protein, omega fatty acids, anti-inflammatories, iron and so many healthy vitamins and minerals.
This recipe starts with my favorite plant-based and gluten-free pasta, Banza, which is made from chickpeas and is super rich in protein (25 grams per serving) and fiber (13 grams). This sauce includes a ton of my favorites, and I’ve listed just some of their benefits below in case you are interested, but the point is that this packs a big bunch with foods rich in antioxidants and anti-inflammatory properties.
The sauce includes arugula (vitamin C, A & K, antioxidants, rich in minerals), basil (anti-inflammatory, adaptogenic, antioxidants, pain-reducing, vitamin rich), walnuts (anti-inflammatory omega-3 fatty acids, antioxidants, manganese, copper, biotin), garlic (lowers cholesterol, treat wounds, boosts immunity, anti-inflammatory), fresh lemon juice (vitamin C, potassium, balances pH, cleansing), raw pumpkin seeds (high in zinc, protein and magnesium, omega-3 fats, anti-inflammatory), avocado (soluble fiber for digestion, regulates blood pressure, anti-inflammatory, healthy fats, immune boosting, controls blood sugar), chia seeds (omega-3 fatty acids, antioxidants, fiver, iron, calcium, potassium), flax seeds (omega-3 fatty acids, heart-healthy fats, immune boosting, regulates blood sugar), and hemp seeds (omega fatty acids, highly digestible protein, immune boosting, insomnia relief, rich in vitamin E).
- 1 8 oz. box of pasta (I used penne pasta from Banza)
- 1/2 cup green peas (I used frozen)
- 1/4 cup raw walnuts (you can add more if you prefer a thicker sauce)
- 1/2 cup arugula (moderately packed)
- 1/2 cup basil leaves (moderately packed)
- 1 small ripe avocado (or 1/2 of a large)
- 2 garlic cloves, minced
- Juice from one large lemon (mine yielded about 1/4 cup)
- 1-2 tsp milled chia & flaxseed (optional)
- 2 tbsp raw pumpkin seeds (optional)
- 2 tbsp raw hemp seeds (optional)
- 1/4 cup water, plus more to thin if needed
- Prepare your peas (if frozen, I soak mine in boiling water from my electric kettle)
- Add all ingredients (except green peas and pasta) to a food processor and mix until well combined, scraping down the sides as much as needed. I find this is difficult to mix in a Vitamix or large blender, but if you are doubling the recipe, it might work. Add additional water if needed until you reach your desired consistency.
- Set a pot of water to boil on the stove and cook pasta, drain, and simply toss with the sauce. Add cooked green peas to the top, as well as additional chopped basil if preferred. Nutritional yeast is also delicious to add here.