Who doesn’t love a great bowl of pasta, dripping with sauce or covered in cheese? I’m not gonna lie, I still occasionally crave pasta but understand that refined pasta does not love me. We all have the desire to make dietary changes to increase our health and vitality but most find change difficult unless their body begins to speak (or in some cases scream) to them. I can tell you nothing speaks louder than dealing with celiac disease! I say, let’s ditch the white pasta and try something new. The good news is, we don’t have to give up our passion for pasta just yet. I’ve discovered a new product on the market, Banza Pasta! This new legume based, gluten-free pasta is made from chickpeas, boasting 25 grams of protein and 13 grams of dietary fiber per 3.5 ounce serving. Now that’s a change in the way we eat! My Roasted Veggies and Banza Chickpea Pasta recipe will help ease you into the idea of changing the way you eat pasta.
The passion behind Banza Pasta…
Roasted Vegetables and Banza Chickpea Pasta
Tips for making gluten-free pasta taste great…
For best results, follow the package directions! Seems like a no-brainer but we’re all guilty of over-cooking our pasta!
Pasta made with legumes has more of an earthy taste and hearty texture. It’s absolutely delicious when eaten warm but gets a little tough when cold. Hmm…what to do? Eat it warm people!!!
Gluten-free pasta tastes much better when first prepared. I try making only enough for one meal.
Use up your veggies! Reduce calories and increase the nutrition in your favorite pasta dish by adding in plenty of organic vegetables. Not only do vegetables provide much needed nutrition but also add flavor to any pasta dish.
Roast a big tray of vegetables with Italian Seasoning! I love using the one tray technique when preparing dinner. Cut up your favorite veggies, toss in a little extra-virgin olive oil or coconut oil, sprinkle with your favorite seasonings and roast in the oven for about 30 minutes. Easy clean-up and delicious! Save any leftovers to snack on the following day.
Banza Chickpea Pasta
- 1 box Banza Chickpea Pasta, prepared according to package directions
- 2 large eggplants, diced
- 1 small red onion, diced
- 1 large zucchini, sliced
- 1 red bell pepper, diced
- 2-3 medium-size cloves garlic
- 2 cups crimini mushrooms, sliced
- 8-12 sun dried tomatoes, chopped
- sea salt and fresh cracked pepper to taste
- 1-2 teaspoons Italian seasonings (I use Spicely Organic Italian Season Mix)
- 1 tablespoons extra-virgin olive oil
- 5-8 sun dried tomatoes
- 2 tablespoons balsamic vinegar
- 3/4 cup roasted eggplant
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- 2 - 4 tablespoons water to thin as needed
- Preheat oven to 400 degrees F.
- Prepare eggplant, onion, zucchini, bell pepper, mushrooms, and garlic.
- Place veggies in a large bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lightly toss.
- Place vegetables in a single layer on a large baking tray. Sprinkle with sea salt, pepper and desired spices. Roast for about 20-30 minutes.
- Prepare sun dried tomatoes: Half will be used for pesto and the other half tossed in with your finished pasta dish.
- Using a high-speed blender, add 6-8 sun dried tomatoes, 2-3 cloves roasted garlic (skins removed) 2 tablespoons balsamic vinegar, 3/4 cup roasted eggplant, 3 tablespoons extra-virgin olive oil, sea salt and pepper. Give it a whirl until the pesto comes together. Use a little water if needed to thin out. I like my pesto a little on the thick side, but feel free to make it the way you like.
- Prepare Banza Pasta according to package directions. Drain and place in a large serving bowl.
- Add Sun Dried Tomato Pesto, roasted vegetables and remaining chopped, sun dried tomatoes. Toss lightly, until pasta is well coated.
- Garnish with parsley and serve warm.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.