In Home Chefs Club, Recipes

Difficulty – Easy

Prep Time – 15min

Cooking time – 15min

Total Time – 30min

Serves 4


250g chickpea fusilli pasta

For the sauce:

2 avocados

60ml (¼ cup) pine nuts

10ml (2 tsp) crushed garlic

250ml (1 cup) basil

90ml (6 Tbsp) olive oil

Salt and pepper, to taste

For the garlic mushrooms:

5ml (1 tsp) coconut oil

5ml (1 tsp) crushed garlic

250g sliced mushrooms

Salt and pepper, to taste

(You could add 100g chopped bacon for a meaty alternative)


Place avocados, pine nuts, garlic and basil, with a touch of salt and pepper, in a blender. Blend until finely chopped. Add 1 Tbsp of olive oil at a time (blend, add, blend, add) till sauce is creamy.

For the mushrooms, melt coconut oil in a pot. Add the crushed garlic and mushrooms with some salt and pepper. Cook till mushrooms are soft and golden brown. Cook pasta as per packet instructions. Drain the pasta and add to a pan. Gently stir in the sauce to heat through.  Once stirred through and heated, plate and top with the garlic mushrooms. Sprinkle a few pine nuts over to finish.

Recipes thanks to Claire K from @good_karma_kitchen

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