Entrees/ Vegan

Gluten-Free Chickpea Pasta (Two Ways!) + Video

vegan-mac-n-cheese

 Mediterranean Veggie Pasta ↓

Everyone loves pasta right?! Not everyone loves what pasta can do to the waistline however…refined pasta (think: your typical spaghetti at olive garden) is high in simple carbs, the type that raise and the  drop your blood sugar, causing unbalanced blood sugar, fat storage promotion, and that sleepy post carb-fest feeling. It’s also high in calories and low in fiber, causing you to easily overdo it. Pasta isn’t always your friend when it comes to living a healthy lifestyle due to its ease to consume too much of it (not to mention it typical add-ons include butter and cheese). Your new healthy pasta best friend? Banza Chickpea pasta. It’s gluten-free, and made simply from chickpeas, pea protein, tapioca, and xanthan gum. High in protein, low in carbs, high in fiber, and naturally gluten-free. This pasta tastes just like regular pasta, without the carb crash! 

Pasta can definitely be included as part of a healthy diet, especially when eaten more as a side dish (not the main event), and paired with plenty of nutrient dense veggies. These two recipes are my favorite go-to healthier pasta dishes, made even better with chickpea pasta.

The Mediterranean veggie pasta dish includes some of my favorite toppings like arugula, sun-dried tomatoes, feta, dill, and sautéed mushrooms/tomatoes/shallots/and chopped nuts. It’s delicious and full of flavor! Topped with plain greek yogurt upon eating for an extra creamy kick.

BUTTERNUT SQUASH MAC N CHEESE (vegan) ↓

Mac n’ Cheese is another comfort food I can’t get enough of, but I love to lighten it up a bit with this version. Made with butternut squash (helloooo Vitamin A!), vegan parmesan cheese (simply made from blended cashews, nutritional yeast, garlic powder, and sea salt), and a few other ingredients. Creamy, delicious, and much healthier!

Topped with a few micro greens and more vegan parmesan cheese for epic deliciousness 😉

Check Out The Video Below ↓

Print

Mediterranea Chickpea Veggie Pasta


  • Author: Caroline Waters
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 servings 1x

Description

This delicious mediterranean inspired pasta dish focuses on nutrient dense veggies to lighten up your typical pasta dish. Made with chickpea pasta for a lower carb, higher fiber, and higher protein dish.


Scale

Ingredients

  • 5 oz (1 box) Banza Chickpea Pasta
  • 1/4 cup chopped almonds (or walnuts)
  • 1/2 cup mushrooms
  • 12 shallots (or 1/8 cup chopped onion)
  • 6 ounces cherry tomatoes
  • fresh dill
  • 1/4 cup plain greek yogurt
  • 3 oz arugula
  • 1/4 cup crumbled feta
  • 1 TBSP ghee, melted
  • 1/2 TBSP olive oil

Instructions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, chop mushrooms, cherry tomatoes, shallots, and almonds and add to saute pan with 1/2 TBSP olive oil or ghee. Saute on medium heat for a few minutes until almonds start to brown and onions become translucent.
  3. Chop arugula and dill and set aside.
  4. Once pasta is ready, add melted ghee and olive oil and mix throughout pasta.
  5. Top pasta with sauteed veggies, chopped arugula, chopped dill, feta cheese, and a dollup of greek yogurt upon serving.

  • Category: Entree

Nutrition

  • Serving Size: 1/2 dish
Print

Vegan Butternut Squash Mac N Cheese


  • Author: Caroline Waters
  • Yield: 2-3 servings 1x

Description

This lightened up mac n cheese is vegan and packed with fiber, Vitamin A, protein, and taste! Gluten-free by using Banza Chickpea pasta.


Scale

Ingredients

  • 5 oz Banza Chickpea Pasta
  • 2 cups chopped butternut squash
  • 1 TBSP olive oil
  • dash of sea salt
  • dash of pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 45 TBSP nutritional yeast
  • 1 TBSP olive or avocado oil
  • 45 TBSP DIY Vegan Parmesan Cheese (see below)
  • 1 tsp fresh thyme
  • 1 tsp fresh sage
  • 1/4 cup almond milk

Instructions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, saute butternut squash on medium heat with 1 TBSP olive oil, salt, pepper, and smoked paprika.
  3. Once butternut squash is cooked and slightly cooled, add to blender with nutritional yeast, olive oil, vegan parmesan cheese, thyme, sage, and almond milk. Blend on high until smooth and creamy.
  4. Once pasta is finished cooking, coat with butternut squash sauce, mix well, and top with extra vegan parmesan cheese and microgreens or additional herbs if desired.
  5. Enjoy!

Notes

To make Vegan Parmesan Cheese, simply blend together 1 cup raw cashews, 1/4 cup nutritional yeast, 1 tsp sea salt, and 1 tsp garlic powder in a food processor and blend until mixture is fine and resembles parmesan cheese. Store in an airtight container such as a mason jar and add to any and all dishes for an extra vegan “cheesy” taste!

  • Category: Entree

 

 

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