Creamy avocado lasagna noodles

Only have lasagna noodles lying around for pasta? Here is my take on them!

Chickpeas

I soaked my dried chickpeas over night in water. Followed the package instructions of how long to boil. In my case, I boiled the chickpeas for 15 minutes then simmered it for 45 minutes. This is great to cook in big batches as you can freeze the chickpeas and use them for weeks.

Alternatively, you can also use canned chickpeas that are already cooked. Make sure to rinse them through after taking the chickpeas out of the can.

Leftover pesto

I had some leftover pesto sauce and I threw it in to the avocado sauce for an extra green!

Food processor

I used a mini food processor to blend the avocado, milk and zucchini together. Make sure your avocados and ripe so that it makes the blending process easier.

Use a fork to mash all of these ingredients if you don’t have a food processor. Do mash them until smooth! It will take time.

These were definitely super creamy from the avocados and a just a splash of milk! Also great if you're looking for a vegetarian friendly pasta.

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Servings: 3

Total time: 30 minutes

Ingredients:

12 Lasagna sheets

1/4 cup pasta water

3 small avocados

2 tsp milk

1 tbsp butter

5 cloves garlic (minced)

1/2 zucchini (chopped)

2 cups cooked chickpeas

250g mushrooms (sliced)

Leftover 2 tsp green pesto (optional)

Optional toppings:

Parmesan

Dried parsley

Chilli flakes

Method:

1. Break up lasagna sheets into smaller pieces. Boil lasagna sheets according to package instructions. Save 1/4 cup of pasta water.

2. In a food processor, blend avocados, chopped zucchini and milk until smooth.

3. Melt butter on a pan. Fry minced garlic, mushrooms and chickpeas. Pour in the blended avocado mixture and leftover pesto sauce. Mix in pasta water.

4. Add in the cooked lasagna sheets. Top with parmesan, dried parsley and chilli flakes.