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Kelly McGrath

Chickpea Fusilli Pasta with Seasonal Roasted Vegetables

12/27/2017 0 Comments

This delicious chic pea pasta boasts 11 grams of protein per serving to keep you full all day long. With fresh seasonal vegetables this dish couldn’t be easier to whip together and is sure to be a hit for lunch or dinner!

One of my best friends is in grad school studying nutrition, so the two of us discuss recipes frequently. For one of her projects she had been comparing regular pasta to chic pea pasta and it motivated me to try it! I found it just as delicious and filling as regular pasta but without the hidden preservatives and empty carbohydrates. I used Explore Cuisine Chick Pea Fusilli and was really happy with the texture and taste. One thing I discovered about this brand is that they donate 2% of proceeds to the Food Thrive Foundation. I always love finding companies that pay it forward!

This pasta is also vegan and a great alternative for anyone with a gluten intolerance. There are only 4 ingredients: organic chick pea flour, organic brown rice flour, organic tapioca starch, and organic pea protein flour. I always read the labels and make sure I can pronounce and recognize the ingredients before I buy anything. With this dish you can feel good knowing exactly what you’re eating and that there are no artificial flavors or preservatives.

All of the vegetables I used can be swapped out for alternatives depending upon what is in season. For this particular recipe I used tomato, broccoli, and zucchini. Mix in some winter squash or sweet potatoes for the colder months, or swap out for summer squash and eggplant in the spring and summer time.

Chick Pea Fusilli Pasta with Seasonal Roasted Vegetables

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients:

1 box of Chick Pea Pasta (I used this one)

1/2 organic Zucchini

4 Cherry or Grape Tomatoes, halved

1 head organic Broccoli

Olive oil

Himalayan Pink Salt

Pepper

Directions:

  1. Preheat oven to 375 F. In a medium size pot bring 6 cups of water to a boil, adding a pinch of salt for taste.
  2. Line a baking sheet with tin foil. Slice zucchini, tomatoes, and broccoli and arrange on the pan. Coat lightly with olive oil, salt, pepper, and any additional seasonings (rosemary or thyme would be good here)!
  3. Once water has reached boiling, pour in the box of chick pea pasta and reduce to a simmer for 15-20 minutes.
  4. Roast vegetables in the oven for 1/2 hour, or until the tomatoes begin to blister. Drain pasta and add a drizzle of olive oil to the pot. Combine vegetables and pasta together and add any additional salt and pepper. Serve warm and enjoy!

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Have you ever tried chick pea pasta? Let me know your opinion on pasta alternatives in the comments below!

xx Kelly

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