Mediterranean Veggie Pasta ↓
Everyone loves pasta right?! I love this particular brand of pasta – Banza Chickpea pasta. It’s gluten-free, and made simply from chickpeas, pea protein, tapioca, and xanthan gum. High in protein, high in fiber, and naturally gluten-free. Why does this matter? Our bodies love carbs, but carbs do best when paired with protein, fat, and fiber. This ensures the glucose from the carbohydrates is released more steadily, leading to longer lasting fuel, better energy levels, and no “crash”. So if you don’t typically add veggies or protein to your pasta, definitely consider trying a chickpea pasta since it comes packaged with these two nutrients! (And remember, diet culture will lead you to believe that regular pasta isn’t healthy. But this isn’t the case…they’re just different and ALL foods can fit into our eating patterns!)
Pasta can absolutely be a part of a healthy diet, especially when paired with plenty of fiber-rich veggies, healthy fat, and protein. These two recipes are my favorite go-to pasta dishes, made even better with chickpea pasta to keep you fueled for longer.
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 add even more nutrition to it with the addition of 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 healthy!
Topped with a few micro greens and more vegan parmesan cheese for epic deliciousness 😉
Mediterranean Chickpea Veggie Pasta
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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 servings 1x
- Category: Entree
Ingredients
- 5 oz (1 box) Banza Chickpea Pasta
- 1/4 cup chopped almonds (or walnuts)
- 1/2 cup mushrooms
- 1–2 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
- Cook pasta according to package directions.
- 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.
- Chop arugula and dill and set aside.
- Once pasta is ready, add melted ghee and olive oil and mix throughout pasta.
- Top pasta with sauteed veggies, chopped arugula, chopped dill, feta cheese, and a dollup of greek yogurt upon serving.
Nutrition
- Serving Size: 1/2 dish
Keywords: Mediterranean Chickpea Veggie Pasta
Vegan Butternut Squash Mac N Cheese
This lightened up mac n cheese is vegan and packed with fiber, Vitamin A, protein, and taste! Gluten-free by using Banza Chickpea pasta.
- Yield: 2-3 servings 1x
- Category: Entree
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
- 4–5 TBSP nutritional yeast
- 1 TBSP olive or avocado oil
- 4–5 TBSP DIY Vegan Parmesan Cheese (see below)
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 1/4 cup almond milk
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, saute butternut squash on medium heat with 1 TBSP olive oil, salt, pepper, and smoked paprika.
- 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.
- 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.
- 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!
Keywords: Vegan Butternut Squash Mac N Cheese
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