Happy Earth People came up with a way to use chickpeas only to make pasta. I Love Foodies editor Benike Palfi and I decided to try it out in this sun-dried tomato and basil chickpea pasta recipe. You can read her take on it here.
The recipe is adapted from here.
This pasta is so good and can literally be finished in 6 minutes (this is how long the pasta takes to cook). I don’t think I will ever buy another pasta again, it is so tasty and has the exact consistency of pasta.
- 100 g Baby spinach or English spinach
- 140 g Sundried tomato pesto
- 100g Basil leaves, chopped
- 3 tablespoons Nutritional yeast flakes
- Salt, pepper, coconut oil, olive oil
- More basil leaves for a topping
Cook the chickpea pasta according to package instructions and drain. Put back on heat.
Put the pasta back into the pot and add the baby spinach, chopped basil, sun-dried tomato pesto and wait for the spinach to wilt.
Add nutritional yeast flakes and other seasoning ingredients to taste.
Serve and enjoy!
Assuming you already have salt, pepper and the oils in your cupboard, the recipe will costs you about R184, depending on where you buy your ingredients! This is what I paid for my ingredients:
|Tomato pesto paste||R39.95|
|Nutritional yeast flakes||R27.00|
Featured Image Credit: Benike Palfi.
Can’t get enough of chickpeas? Try my peppermint mousse cake cup – I sneakily added some chickpeas here!
Or maybe try your hand at this yummy chickpea hummus! To order a print of this recipe, you can go to my Etsy shop.