Servings
Prep Time
Cook Time
Total Time
Ingredients
1 box Banza chickpea pasta (substitute for your favoritepasta brand)
1 avocado (skin and pit removed)
½ c greek yogurt, fat free
1tbs and 1tsp olive oil, separated
1 tbs parsley
4 cloves of garlic, minced
1 c chicken broth
1 c fat free milk
¼ c lemon juice
¾ c parmesan cheese, grated
2 tbs flour (I used gluten-free flour)
2 tsp salt
1 tsp pepper
2 tsp garlic powder
Instructions
1. Bring a salted pot of water to a boil and cook the pasta as directed on the box.
2. In a food processor, combine the parsley, 1tsp olive oil, avocado, and greek yogurt. Process until it is well combined and creamy.
3. In a large pan on medium-high heat, heat 1 tbs olive oil.Add in the minced garlic and cook until fragment (about one minute). Add in the flour, coating the garlic, cook and stir for 1-2 minutes. Pour in the chicken broth and milk, bring to a simmer. Allow the mixture to thicken for about 3-5minutes, undisturbed. Reduce heat to low. Stir in the salt, pepper, garlic powder, and lemon juice. Add in the avocado mix, stirring until it is well combined. Keep on low heat for another 3-5 minutes, stirring occasionally.Remove from heat.
4. Stir in the pasta and parmesan cheese.
5. Garnish with more parmesan and parsley. Serve warm and enjoy!
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