I love pasta. Who doesn’t right?
My “go to” pasta is an organic, gluten free brown rice noodle called Tinkyada Spaghetti. It is a great noodle that cooks like regular pasta and is not mushy or sticky. An added bonus with this pasta is that it contains 3 grams of fiber per serving…we all need fiber on a daily basis. White pasta is void of fiber.
We have pasta usually once a week. Love it, love it, love it!
There are so many ways to prepare pasta dishes. Sticking with my vegan/vegetarian eating plan I create pasta dishes using fresh veggies, mushrooms, fresh herbs, really good extra virgin olive oil, fresh garlic, capers, olives, pine nuts and beans or tempeh for protein.
My most recent pasta dish contained roasted tomatoes and chickpeas. It was delicious. You could certainly add cooked cubed chicken breast for meat lovers.
Roasted Tomato and Chickpea Pasta: (all of my ingredients are organic)
16 oz. cherry tomatoes or grape tomatoes, halved
3 tbsp extra virgin olive oil
2 or 3 fresh garlic buds, minced
Himalayan salt and black pepper, to taste
15 oz can chickpeas, drained and rinsed ( you could certainly use fresh cooked chickpeas instead of canned)
1 cup fresh basil, chopped
1 pkg spaghetti noodles….or any noodle you prefer
Toss the tomatoes, olive oil, salt and pepper in a bowl. Spread out on a cookie sheet and roast in a 375 degree oven about 20 minutes until the tomatoes start to break down.
Meanwhile cook the pasta according to package directions. Drain, rinse. Put the pasta back in the now empty pot you cooked the pasta in and toss in the tomatoes, chickpeas, and basil. Season to taste with more salt and pepper. I usually add a drizzle of olive oil too. Toss to mix all together. Serve hot.
I like to garnish this dish with nutritional yeast which has a cheesy flavor and some red chile flakes to add a spicy bite. If you prefer, grate some Parmesan on top. Enjoy.