Chickpea Pasta with cauliflower + an Avocado Pesto sauce

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what you'll need

1 box banza chickpea pasta
1 head of cauliflower
1.5 avocados (mine were smaller sized)
1 lemon
3 tbsp pine nuts
1/2 cup fresh basil
1/2 tsp garlic powder
1/4 tsp sea salt
2.5 tbso EVOO
5 tbsp water (more or less if you don't want it too thick)
 

directions

  • preheat oven to 350
  • wash + cut cauliflower into florets 
  • place on greased baking sheet- sprinkle with sea salt
  • baked for 40 min or until nicely browned
  • place all ingredients (except pasta + cauliflower) into nutri bullet or food processor -blend until smooth
  • cook pasta according to package
  • remove, drain + place in bowl
  • place sauce over pasta- mix well
  • (I added in some roasted cauliflower- optional)