My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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creamy avocado veggie pasta

I finally got to make dinner for my family tonight.  With everything that’s been going on, we’ve been eating whatever we can find and throw together in 10 minutes or less.  Still nutrient dense + healthy but a bit boring + repetitive.

I knew I wanted to make something that no one had ever tried before.  It’s actually new to me too! 

asparagus (1 of 6)

I’ve been all about avocados lately, so I grabbed a few not even knowing what I would make with them.

asparagus (2 of 6)

I cook a lot of quinoa + millet dishes, but not too much pasta.  Just a preference thing.  But tonight, pasta sounded perfect.  A pasta dish filled with vegetables.  I decided to combine avocado with chickpeas to make a thick, creamy sauce.  The chickpeas add a kick of protein and help to bulk up the sauce. 

This could probably double as a veggie dip, too!

asparagus (3 of 6)

I packed as many veggies into the pan as possible.  Then, I mixed in the avocado cream sauce and a bit of the pasta cooking water to thin it out.

asparagus (4 of 6)

Dinner for a family of 8 was done in 35 minutes. 

asparagus (5 of 6)

Print this!

Creamy Avocado Sauce + Veggie Pasta [serves 8-10]


  • 2 avocados
  • 1c chickpeas
  • 1/2c walnuts, soaked for 4+ hours
  • 3/4c basil, loosely packed
  • 6T lemon juice
  • 1.5t lemon zest
  • 2 cloves garlic
  • 1T sunflower oil
  • 3/4t salt
  • black pepper to taste
  1. In a large food processor add the garlic and turn on until minced.
  2. Scrape the bowl and add the avocado, chickpeas, walnuts, basil, lemon juice, lemon zest, oil, salt + pepper.
  3. Turn on and let process until smooth and creamy.  Scrape down the sides as necessary.
  4. Taste and add more salt + pepper if desired.
  5. Refrigerate in a sealed container for up to 3 days.


  • 16-20oz dry [gluten free] pasta
  • 1c pasta cooking water
  • 3c broccoli, chopped
  • 1lb asparagus, ends trimmed + chopped in half
  • 1 large red pepper, sliced
  • 10oz baby portabella/crimini mushrooms, sliced
  • 1/4c basil, chopped
  • 2 cloves garlic, minced
  • 1T sunflower oil
  • 1/4-1/2t salt
  • black pepper to taste
  • toasted walnuts/parmesan cheese/toasted pepitas/basil [optional toppings]
  1. Cook the pasta according to package directions and reserve 1c of the cooking water when you strain the pasta.  Rinse the pasta with cold water and set aside.
  2. In a large pan over medium heat, add the oil.
  3. Once hot, add the garlic and cook for 30sec-1min until just starting to brown.
  4. Add the broccoli and asparagus and cook for 5-7min, until just starting to soften.  Stir frequently.
  5. Add the mushrooms and cook for another 3-4min, stirring frequently. 
  6. Add the red pepper for 1-2min until slightly softened.  Stirring a few times.
  7. Add the pasta, as much avocado sauce as desired, and start with 1/2c of the reserved cooking water.  Toss with tongs to combine.  Add more cooking water if needed.
  8. Cook for 2-3min until the pasta if heated through.
  9. Mix the basil in, in the last minute.
  10. Add optional toppings and serve immediately.

notes:  I used Lundberg brown rice pasta.  If you cook according to package directions and immediately rinse with cold water, the noodles will not have a gummy texture.  Feel free to sub your favorite noodles.  When using the full 20oz of pasta [2 Lundberg boxes] I also used all of the avocado sauce. 

asparagus (6 of 6)

I love cooking for the family, and I don’t think they mind either. 

Next up?  Dessert!


Reader Comments (18)

Looks like a hearty and healthy dinner!
April 2, 2012 | Unregistered CommenterAlison
I plan on having a dinner party in a few weeks and was trying to think of something easy and something that made a lot of food in little time. This is it! I cannot wait to try it :)
April 2, 2012 | Unregistered CommenterHeather
this is just perfect. your lucky family.
April 2, 2012 | Unregistered Commenterelise
I've used avocado to make sauces before and it blew my mind! Nothing is more creamy or flavorful.
April 3, 2012 | Unregistered CommenterLauren
I'm also not normally much of a pasta person but this looks darn good!
Yum yum. I'm cooking this up with some chicken. I never cook with avocado-need to try it.
This looks amazing. As do all of your recipes! And your site looks great too. I know I'm a little late to see it.. blame jet lag! love you!

Ashley--> Miss you friend! xo
April 3, 2012 | Unregistered CommenterAbby
I was wondering if it was possible to omit or swap out the walnuts for something else? I don't have any walnuts on hand and was thinking of making this for dinner tonight so I don't have 4+ hours to soak them.

Ashley--> Raw cashews [or lightly salted] would also work, as would pine nuts. I would say almonds but those definitely need some soaking time. If those options don't work, maybe add 1T extra oil and 1/2c more of the chickpeas. Hope it works for you!
April 3, 2012 | Unregistered CommenterMelissa
Because avocados are such easy baby food, we always have about 5 on hand at all times...just sitting around getting ripe. I'm going to use the next ripe ones to make this!
April 3, 2012 | Unregistered CommenterKatie
Chickpeas and avocado are a really interesting combination! This almost seems like a hummus for your pasta. I bet adding some greens to the sauce would be great too. :)
April 3, 2012 | Unregistered CommenterEileen
Love how it made such a big batch in no time!
oh I'm so glad I got your rss feed going again, I can't believe I missed the past week of posts, oops! Anyways, the pasta cream sauce looks heavenly, like a guacamole sauce. Love it!

Ashley--> I'm glad too!
April 3, 2012 | Unregistered CommenterKatie @KatieDid
Wanna try this for my family too...I am thinking of something i haven't tried before. This looks really special!
April 3, 2012 | Unregistered Commentermyfudo
Thanks for the great recipe! Made this tonight with a few modifications based on what I had at home. Hubby, kids and I all loved it!

Ashley--> So glad to hear!
April 3, 2012 | Unregistered CommenterJamie
This looks absolutely great! Pinning it to make it some day!
April 4, 2012 | Unregistered CommenterShumaila
Ho, that's so funny : I post a similar pasta sauce a few days ago :-)
With avocado, lemon juice & spinach : it was soooo good !
April 6, 2012 | Unregistered CommenterMély
I just made this! So awesome. Definitely going to become a new dinner staple!!!

Ashley--> Thanks for letting me know!
April 9, 2012 | Unregistered CommenterSophie Johnson
I made it today, it was perfect ! I cook the sauce with veggies though, smell and taste of garlic was strong. Thanks!
January 15, 2013 | Unregistered Commentervegetarian_mama

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