I’d be lying if I said I didn’t like pasta. Sure I don’t always indulge in it, but when I am feeling like all I need is a nice, rich bowl of pasta, I don’t deny myself of it. If I’m making pasta at home I always follow a few guidelines to make it as healthy as can be: I choose a clean noodle (brown rice, chickpea, mung bean, whole wheat), add tons of fresh veggies (squash, zucchini, mushrooms, red peppers), and experiment with different homemade sauces (tomato, avocado pesto, cauliflower alfredo).
For this dish I went with a rotini made out of chickpeas and sautéed mushrooms and onion mixed into a fresh marinara. I’m using a store-bought sauce, but the fact that my pasta is so healthy and protein-packed, I’ll let this guideline slide (re: #3 above). I spiced it up with basil and oregano for a savory, flavorful dish. You can experiment with different veggies and sauces here. The pasta is a protein-packed chickpea pasta from Banza. It’s gluten-free, vegan, and low carb.
My mouth is watering just writing about it.
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- 4 oz Rotini Pasta (I used Banza Chickpea Protein pasta)
- 8 oz. Baby Bella Mushrooms, sliced
- 2 tomatoes, chopped
- 2 Garlic Cloves, diced
- 1 Sweet Onion, diced
- 1 tsp dried Oregano
- ½ cup fresh Basil or 2 tsp dried Basil
- ½-1 cup Marinara sauce of your choice (I used Whole Foods Organic Tomato Basil Sauce)
- Salt and Pepper, to taste
- Bring a large pot of water to boil. Once boiling, add the pasta and cook for 5-7 minutes or until al dente (slightly firm).
- In the meantime, heat a large skillet over medium heat with olive oil. Sauté the garlic and onion until translucent. Add mushrooms and fresh tomatoes and sauté for about 6 minutes, or until softened.
- At this point add in basil, oregano, marinara, salt and pepper. Let simmer for a few minutes. Taste and season accordingly.
- Drain the pasta and pour it into the skillet with the sauce. Mix and serve warm topped with fresh basil.