5 from 42 votes
Monday: Avocado “Pesto” Pasta
This Avocado “Pesto” Pasta features a creamy green sauce made from ripe avocado, arugula, lemon juice, garlic, and optional olive oil, blended into a smooth dressing. Tossed with cooked brown rice pasta and complemented by chickpeas, fresh tomato, and extra arugula, this dish offers a fresh, vibrant flavor and a satisfying texture. Prepping the sauce in advance and dividing the pasta supports meal planning for multiple lunches.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
178 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 4-8 ounces brown rice or any pasta/noodles of choice, or soba noodles
Avocado “Pesto” Sauce***
- 3/4 cup arugula tightly packed
- 1/4 cup water plus more as needed to thin the sauce
- 1-1 1/2 tablespoons lemon juice
- 1 garlic small clove
- 1/2 avocado large ripe
- 1/2 teaspoons kosher salt more to taste
- black pepper to taste
- 2-3 teaspoons extra virgin olive oil (optional but recommended; omit if oil-free)
- 1/2 to 1 cup chickpeas (depends on your appetite)
- 1 tomato halved (or, regular tomatoes, chopped, small handful, cherry tomatoes
- 1 arugula optional, or thinly sliced kale, small handful
Instructions
- Cook your pasta/noodles according to package instructions. Drain and rinse under cold water until cooked. Divide the cooked noodles into half: use half for Monday’s lunch and store the remainder in the fridge for Tuesday’s lunch.
- Make the Avocado Pesto Sauce. Add the arugula, water, lemon juice, and garlic to a food processor. Process until broken down and the sauce starts to come together. Add the avocado, salt, pepper, and olive oil. Blend until you have a relatively smooth and creamy sauce. Season to taste, adding more salt/pepper or lemon juice, as needed.
- Assemble. Toss the cooked pasta with the Avocado Pesto Sauce. Add in the chickpeas, arugula, and tomatoes, and any other ingredients to jazz it up. Toss to combine.
Cup of Yum
Notes
- Half the cooked pasta is saved for the next day’s meal to spread preparation across days.
- If kale is used instead of arugula, remove thick stems for better sauce texture.
- The avocado pesto sauce can be made up to 48 hours in advance and stored, though it tastes freshest made the same day.
- Adjust seasoning of the sauce by adding more lemon juice, salt, or pepper to taste.
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
362mg
(15%)
Potassium
286mg
(6%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
10mg
(11%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 178
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 362mg | 15% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.