Chickpea Pasta with Creamy Avocado Mint Sauce

Cooking time: 15 mins

We dare any pasta-fiend not to fall in love with this cacio e pepe-esque bowl of vegan, gluten- and dairy-free deliciousness. It comes courtesy of Manhattan-based corporate lawyer and health coach in training, Lauren Paylor, aka @bougiebutbalanced.

Why is it good for my brain?

Why is it good for my brain?

Good fats are rife in this recipe, with avos and EVOO both offering sweet protection from cognitive decline. Chickpeas are an excellent source of magnesium (tricky to get from the average diet), which helps brain cell receptors stay in tip top form and relaxes blood vessels, maximising blood flow to the brain. To top off this brain-friendly smorgasbord, broccoli contains folic acid, which is linked to a reduction in depressive symptoms and is key for the production of neurotransmitters.

“Avocados and extra virgin olive oil are high in monounsaturated fats, and hemp seeds contain polyunsaturated omega-3 and omega-6 fats in the optimal anti-inflammatory ratio of 2:1. Combined, these ingredients make a powerful sauce that will please your brain as well as your taste buds.”



For The Sauce

½ avocado

6 mint leaves

Juice from ½ a lemon

2 tsps EVOO

½ a garlic clove

1 tbsp hemp seeds

4 oz water

Cracked pepper & pink Himalayan sea salt to taste

For Pasta & Vegetables

Banza pasta


Shiitake mushrooms

Grape tomatoes






● Mix all sauce ingredients in a food processor until smooth.

● Add boiled pasta to a sauce pan with ½ a clove garlic, vegetables, and the creamy avocado mint sauce.

● Stir until vegetables are sautéed and well-combined with sauce.

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