Oil-free pasta with a creamy avocado tahini sauce packed with optional vegetable mix ins, healthy fats, and chickpea pasta protein. Perfect for an easy weeknight meal or lunch!
It’s probably no surprise to you that I’m a bit obsessed with avocado and tahini.
The separate obsessions are real but now I have a new one– Avocado tahini.
As in, avocado and tahini together.
Mix them together in this easy pasta dish for a fresh take on sauce!
This Avocado Tahini Pasta is creamy, lemony, and packed with healthy fats, veggies, and chickpea protein.
Sometimes summer eating can get a bit monotonous.
Like, should I have another salad or another smoothie bowl or maybe just go and feast on fruit all day?
I hear you.
I’ve been feeling a bit in a rut myself, making different variations of the same thing on repeat.
I love my macro bowls and salads, but sometimes you need to throw a curveball in to keep the hunger alive.
And what better way to mix things up than with a quirky pasta recipe?
The word practically oozes comfort.
Say it out loud; you’ll see.
That being said, I don’t eat it a lot, mostly because I’m picky about my pasta ingredients.
I don’t want any impastas in there.
(Sorry, I had to!)
In most cases, I prefer veggie noodles to anything else.
But when I’m not eating veggie noodles, I’m eating Chickapea Pasta!
This organic, gluten-free, non-GMO, vegan pasta is made from organic chickpeas and lentils.
It’s packed with protein and fiber using only pulses as ingredients!
Real ingredients, no fillers, and nothing artificial.
I used the spirals in my recipe, but the penne and shells are also excellent choices!
A clean pasta deserves an equally clean sauce; something with integrity and pizazz, don’tchya think?
Hello, Avocado Tahini sauce.
A sauce you can totally hulk out on.
It’s big, green, and MEAN.
This oil-free green dressing is packed with healthy fats that go perfectly with protein packed chickpea pasta for a well-balanced meal.
If you have extra sauce from the recipe, try using it as veggie or fruit dip throughout the week!
If you’re looking for simplicity, you can easily mix up this pasta without any veggies.
You know me, though, always packing as many veggies in as possible without totally tipping the pasta to veg ratio.
I chose cherry tomato, radishes, and bell peppers to throw it, but any vegetable works.
Some other ideas are broccoli, mushroom, olives, or artichoke.
Enjoy this Avocado Tahini Pasta as a fun way to mix up your plant-based pasta night.
It’s perfect for family dinners, picnics, and packed workweek lunches.
You can serve it warm during winter months for a cozier take.
I like mine served cold with a squeeze of lemon and black sesame seeds.
The sauce is best when fresh, so go ahead, go back for seconds!
If you make this Avocado Tahini Pasta I want to hear about it.
I’d love to see how your bowls turned out!
Check out my Pinterest page to pin more recipe like this one to make later!
For more power pasta recipes, check out my Rainbow Rice Noodle Bowls with Miso Tahini Dressing and Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce.
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Oil-free pasta with a creamy avocado tahini sauce. Can be served warm or chilled. Perfect for an easy weeknight meal or lunch!
- 1 box Chickapea Organic Chickpea and Red Lentil Pasta Spirals
- 1 cup loosely packed basil, chiffonade
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 3–4 radishes, thinly sliced
AVOCADO TAHINI SAUCE
- 1 large avocado, mashed
- 1/4 cup runny tahini (or sub hummus)
- 1/4 cup water
- 1/4 cup fresh squeezed lemon juice
- pinch of Himalayan sea salt
- black pepper
- Prepare pasta according to package instructions, once cooked, drain and rinse with cool water and transfer to a large mixing bowl.
- Wash and chop your vegetable mix-ins of choice.
- Make the avocado tahini sauce while the pasta is cooking by adding avocado, tahini, water, lemon juice, salt, and pepper to high speed blender and processing until smooth.
- Drain any excess liquid from the pasta and fold in avocado-tahini sauce. Next, fold in the basil, cherry tomatoes, bell pepper, and radishes until well mixed.
- Garnish with black seeds and serve immediately.
- Leftovers keep in the fridge for 2-3 days, though best when fresh!
Recipe adapted from Vegan Yack Attack
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Entree, Main Meal, Pasta
- Cuisine: Vegan, Gluten-Free, Oil-Free
Disclosure: This post is brought to you by Chickapea Pasta, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!