Beefy Vegetable Pasta

I had half an avocado that needed to be used, as well as a bunch of things I normally would put in a sammich, but no bread. So, I thought I'd experiment with using the avocado in a sauce. The results were surprising- the avocado added the richness and mouth-feel of a beef sauce of soup, a sort of translucent texture that's neither creamy, as if thickened by soy products, or pasty, as if thickened using a roux. Next time I want to make a beef-y soup, I'll definitely be using an avocado.

Pasta, cooked according to directions (use something with ridges that can pick up sauce)
1 small can chickpeas
1 small yellow onion, finely chopped
1/3 cup red onion, sliced
1 tomato, chopped
1 red pepper, chopped
6 cloves garlic, minced
1/2 large, very ripe avocado
2 cups lightly packed spinach
juice of 1/3 lemon
1/2 bullion cube of beef-flavour vegan stock made in one cup of water
1/3 cup vermouth
1 bay leaf
2 tsp dry basil
2 tsp dry rosemary
1 tsp dry oregano
a generous amount of black pepper
red pepper flakes, to taste

Put pasta on to boil, and preheat a fry pan. Brown yellow onions in a bit of olive oil in the preheated pan. Add tomato, red onion, pepper, a pinch of salt and pepper, cooking over medium heat until softened. Squeeze the avocado into the pan, smushing with your fingers as you go. Add remaining ingredients except spinach and vermouth, breaking up any lumps of avocado with the back of a spoon. Simmer about ten minutes, then add spinach and vermouth, and serve when just wilted.

This would be great with some garlic bread to soak up the juices.