Who doesn’t love a bowl of pasta? I know I sure do! Growing up, I think I might have been a carb addict; who can blame me though, right? I LOVED eating Fettuccine Alfredo or Macaroni and Cheese with peas, GASP! I have yet to make a dairy-free version of these foods…but I will soon.
Tonight’s dinner was a bit of an experiment. There’s nothing more exhilarating than throwing together a healthy meal, well maybe winning the lottery is…but that’s besides the point 😉 I heated up a can of garbanzo beans until they were tender, I then drained the liquid and put the beans in my blender (I had to add water, so you could save the liquid from the beans for this purpose). Then I started boiling 3 servings of whole wheat spaghetti noodles (the type of noodle used is neither here nor there).
I put the rest of the ingredients into the blender and pulsed the mixture until it was a creamy consistency. When it was done I tossed the sauce with the noodles and gave my toddler a taste. He gobbled it up and said, “Mommy, more please!” The sauce doesn’t have an overly defined flavor, so I encourage you to experiment! I played around with my portion of sauce and added extra garlic and some Tapatio for a kick.
Spaghetti with Garbanzo and Avocado Sauce:
- Noodle of your choice
- One can of Garbanzo beans
- One Avocado
- Half of a Lime (Squeezed)
- Tbsp Olive Oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 Tbsp garlic (cloves, minced, powdered- whatever you have on hand)
- 1/4 cup of water or liquid from beans
Ideas for Extras:
- More GARLIC!
- Hot Sauce
- Cayenne pepper
Don’t Forget Desert! I whipped up one of our go-to smoothies that satisfies our after dinner craving for sweets.
Peanut Butter Banana Smoothie:
- Two frozen bananas
- Tbsp of Natural PB
- 1/2 cup of Almond Milk (I would start out with 1/4 cup and add more in until you get your desired consistency)
Blend together and enjoy your sweet treat 🙂