Whole wheat spaghetti with avocado cream and crispy chickpeas

Name: Whole wheat spaghetti with avocado cream and crispy chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Whole wheat Spaghettini pasta 11.3 oz; Avocado 2 cups; Lime juice 2 tbsp; Extra virgin olive oil 1 ½ tbsp; Fine salt 1 pinch; Chives 3 tbsp; Precooked chickpeas 1 cup; Type 00 flour 1 ¼ tbsp; Extra virgin olive oil 3 tsp; Fine salt 1 pinch; Red pepper to taste

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573

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 573
Carbohydrates g 61.2
of which sugars g 5.6
Protein g 17.3
Fats g 28.8
of which saturated fat g 3.83
Fiber g 17.1
Sodium mg 906

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Note + the cooking time of the spaghetti

PRESENTATION

Hey there! So here's the thing—this dish? It’s like bringing a little taste of Rio right to your table. For real. Plant-based food totally takes the spotlight here, and you'll love it. We’re talking whole wheat spaghetti with a bright, fresh twist. How? With a creamy avocado sauce. It’s got zesty lime and fresh chives mixed in, so so good. The sauce? It’s silky and bright green, wrapping the noodles in this rich yet light coating. Seriously good.

Then you've got these crispy chickpeas on top. They’re roasted in the oven, tossed with pink pepper. Gives a floral, spicy kick—plus that awesome crunch. This combo of buttery avocado, tangy lime, and crunchy chickpeas is just amazing. It’s not your everyday pasta dish, oh no. It’s got that fresh, original vibe—totally screams carioca, inspired by Rio's lively food scene.

And listen, unlike your typical European pasta, this one’s about playful flavor and texture contrasts. If you’re into healthy pasta recipes or want vegetarian pasta dishes, you’re gonna love it. The freshness of the avocado and lime keeps things light, while those crispy chickpeas add snack-like appeal. You know? So good.

For a perfect finish, throw in some vegan crostini or tartlets—extra crunch, extra color. This recipe? Incredibly versatile. Make it for a quick weeknight dinner or a chilled gathering with friends. Pretty simple, really. It's about being easy, tasty and a tad exotic. Ideal for anyone wanting something healthy and fun to eat.

Quick vegetarian dinners that tick all the boxes? Yes, please. This dish is moist, satisfying, and feels special without much fuss. So, whether you're a seasoned vegan or just curious about plant-based options, it gives you a taste of Rio's inventive culinary flair. Gotta say, it's really really good.

INGREDIENTS

573

Calories per serving

Ingredients for whole wheat spaghetti: Whole wheat Spaghettini pasta 11.3 oz (320 g); Avocado 2 cups (460 g); Lime juice 2 tbsp (30 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt 1 pinch; Chives 3 tbsp (8 g)

For the crispy chickpeas: Precooked chickpeas 1 cup (250 g); Type 00 flour 1 ¼ tbsp (10 g); Extra virgin olive oil 3 tsp (10 g); Fine salt 1 pinch; Red pepper to taste

Preparation

How to prepare Whole wheat spaghetti with avocado cream and crispy chickpeas

To prepare the whole wheat spaghetti with avocado cream and crispy chickpeas, start by drying the chickpeas well with paper towels 1. Then place them in a bowl and add the flour 2. Mix well to coat the chickpeas evenly, then place them on a baking sheet lined with parchment paper 3

and bake them at 340°F for 20 minutes, until golden and crispy 4. Then place them in a fine mesh strainer and shake to remove excess flour from the chickpeas 5. Transfer them to a small bowl and season them with oil 6

salt 7, ground pink pepper 8, and lime zest 9. Mix and keep warm.

Meanwhile, boil the pasta in a pot of plenty of salted water brought to a boil 10. While the pasta cooks, prepare the avocado cream: cut the fruit in half lengthwise 11 and remove the pit. Scoop out the avocado flesh with a spoon 12 and collect it in a bowl.

Season with oil 13 and salt 14. Cut the lime in half 15

and squeeze it to extract the juice 16. Pour the juice into the bowl with the avocado 17 and finally blend into a fine cream with an immersion blender 18.

Lastly, add the chives, cut into rings with kitchen scissors, to the cream 19. Drain the pasta, which will now be ready and al dente 20, and place it in a large bowl. Add a drizzle of oil if necessary and add the avocado cream 21,

mixing immediately to prevent the pasta from sticking 22. Plate the spaghetti and top each dish with the crispy chickpeas 23. Your whole wheat spaghetti with avocado cream and crispy chickpeas are ready to be enjoyed 23!

Storage

The whole wheat spaghetti with avocado cream and crispy chickpeas should be consumed immediately. You can store the crispy chickpeas in the fridge covered for 2-3 days, reheating them in the oven before enjoying.