This post is sponsored by Barilla but the content and opinions expressed here are my own. #TeamCleanPlate #MastersofPasta @BarillaUS
Yum!
Some days I struggle to find a healthy meal to make for my family. During the day I’m pulled twenty different ways by J, at the end of the day I just want to eat and not rack my brain about making it healthy. When I usually think of healthy food it’s usually tastless and not appetizing at all. Well, I guess I don’t have to worry anymore, Barilla has introduced Barilla Chickpea Pasta! Barilla was already my go-to pasta of choice and now they have completely outdone themselves! The pasta tastes and looks just like regular pasta too!
I’m a Believer!
As a foodie, I completely approve! Plus I feel like a super mom giving J food that not only he devours but it’s actually good for him! I actually gave this to my husband the other day and he didn’t even know it was plant-based(yep it’s that good!) The Chickpea pasta from Barilla is a plant-based protein that contains only Chickpea flour. No, really I’m not joking–I looked at the ingredient list and that’s all it says! Barilla also has a Red Lentil pasta with that as the only ingredient, definitely, a healthy staple to have on hand since my kids love pasta.
Here’s a list of a few nutritional benefits:
– Plant-Based Protein
– Fiber Rich
– Gluten Free
– Non-GMO Certified
– Vegetarian/Vegan
– Grain Free
I’ve created two recipes that go perfectly with Barilla’s Chickpea Pasta! I hope you enjoy!
Garlicky Tomato and Squash Pasta
Garlicky Tomato and Squash Pasta
Ingredients
Ingredients
- 1 Box Barilla Chickpea Rotini Pasta
- 1 Pint Cherry Tomatoes
- 1 Medium Zucchini Diced
- 2 Small Garlic Cloves Minced Finely
- 4 Tbsps Extra Virgin Olive Oil
- Pinch Red Pepper Flaked
- Salt and Pepper To taste
- 2 Medium Yellow Squash Diced
- 2 Tbsps Lemon Juice
- 2 Tbsps Butter or Extra Virgin Olive Oil
- 1 to 2 Tbsps Chopped/Chiffonade Fresh Basil
- Parmesan Cheese for Garnishing
Instructions
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the whole cherry tomatoes and sliced zucchini and squash with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer (or as close to a single layer as possible). Roast for about 25 minutes, tossing halfway, until the cherry tomatoes have burst and the squash is tender.
- Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
- While the pasta is hot, add the lemon juice, butter, garlic and red pepper flakes to the pot. Add about 1/4 cup of the reserved pasta cooking water and gently toss the pasta until the ingredients are evenly mixed together and the pasta is coated in a light sauce (add more reserved cooking water if the pasta seems dry).
- Once the tomatoes and squash are out of the oven, add them to the pot along with all of the tomato juices. Gently toss once again to combine. Season to taste with salt (I added more than 1/2 teaspoon) and freshly ground pepper, then sprinkle chopped basil over the pasta and divide into individual serving bowls. Serve immediately and Enjoy!
The second dish is one of my favorites and I was so excited to try it out with Barilla’s Chickpea Rotini! It tasted amazing and i’m sure you’ll love it as well!
Pasta Pomodoro
Ingredients
Ingredients
- 1 Box Barilla Chickpea Rotini
- 1/3 Cup Extra Virgin Olive Oil
- 1-2 tsp Balsamic Vinegar
- 3 Cloves Garlic Finely Minced
- 10-12 Grape Tomatoes Halved
- 1/4 Tsp Freshly Cracked Black Pepper
- Salt To Taste
- 2 cups Chopped/Chiffonade Basil Leaves Chiffonade
- 1 cup Parmesan cheese Freshly Grated for Garnish
Instructions
- Heat the olive oil in a skillet or saute pan over medium-low heat. Add the garlic and cook for about 2 minutes, or until tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Add in balsamic vinegar. Cook for 1 minute while continuously stirring. Remove from heat.
- Meanwhile, cook the Chickpea Rotini in salted boiling water following the package directions. Drain well.
- Transfer the hot, drained pasta to a large serving bowl. Toss the pasta gently with tomato mixture, the fresh chopped basil, and Parmesan cheese.
- Serve immediately and Enjoy!
I would try this for sure. It looks tasty, and we love pasta!
I have to admit I love a good pasta dish and these sound amazing! I love the idea of having more plant based meals so I could definitely give this a whirl.
What a delicious combination of flavours! I shall look forward to making this for lunch! 🙂
oh my goodness yes! finally a plant based recipe I can use! we don’t do meat so this is awesome!
The third post I read about vegan recipes. This is great to know that people are going green and healthy.
Yuuuum! The pasta looks so delicious! What’s even more inviting has to be the toppings with tomamto and Parmesan cheese. I love it!
I’m all about plant based pasta! I haven’t tried this one yet, but it’s on my list!
I am going to try the garlicky squash pasta !
I love pasta.But I haven’t tried them as plant based. Thanks for the recipe. I will try this as soon as possible.
Pasta can make a deliciously perfect budget meal if you know the secrets like this to cooking perfect pasta every time.
I completely agree! I think you can always jazz it up and not spend tons of $$ yet it would still taste amazing!