Prep Time: 20 mins
Cooking Time: 30 mins
Total Time: 50 mins
Ingredients
- 340 grams (12 ounces) lentil/chickpea pasta (you may go for regular pasta if you are not looking for gluten-free or unrefined pasta bowl)
- 2 ripe avocados
- 4 cups chopped kale, lightly packed
- 1 cup fresh basil leaves, lightly packed
- ¼ cup shelled roasted & salted pistachios
- 2 cloves of garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon mellow/light miso
- 2 ½ tablespoons nutritional yeast, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- sea salt and ground black pepper, to taste
- 1 tablespoon avocado oil
- Parmesan cheese (optional; also if you are allergic to dairy products, go for cashew cheese here as it offers the similar grainy texture and rich taste)
Cooking Instructions
- Preheat the oven to 350 degrees F. Line a large baking tray with parchment and set aside.
- Cut the avocados in half and remove their pits. Spoon out the flesh into a food processor. Add basil, pistachios, 2 tablespoons of the nutritional yeast, garlic, lemon juice, miso, ½ teaspoon of the onion powder, ½ teaspoon of the garlic powder, salt, and pepper to the food processor.
- Pulse the avocado mixture to have a thick and smooth paste (stop occasionally and scrape down the sides with a spatula). You may need to add a tablespoon or two of water to get it going. Taste the avocado sauce to adjust for seasoning and set aside.
- Combine the avocado oil, remaining nutritional yeast, onion powder, garlic powder, salt and pepper in a small bowl. Now take the prepared baking tray and arrange the kale in a single layer. Massage the kale with this seasoning mixture to coat evenly. Bake until crispy on the edges and darkened (for around 12-15 minutes).
- Cook the lentil/chickpea pasta as mentioned on the package in salted water. Also add 1 Tbsp extra virgin olive oil to prevent the pasta from sticking throughout. Reserve 1 cup of this pasta water before draining. Drain the pasta and put it back in the pot. Now, add the creamy avocado pesto sauce and stir well. Add the pasta water as needed to loosen up the sauce to achieve a creamy, little fluid consistency. It will look and feel like green mac and cheese when done! Taste the pasta to adjust the seasoning to your liking.
- Serve the pasta hot with crispy kale on top. Sprinkle parmesan cheese (or cashew cheese) on top if using!
Nutrition Facts (Avocado Kale Lentil Pasta)
- Calories: 200 kcal
- Carbohydrates: 35 g
- Fiber: 5 g
- Sugar: 1.2 g
- Protein : 18 g
- Fat: 0.7 g
