This pasta dish has tons of protein if you’re looking to add a little more into your day. The chickpea pasta paired with the pinto beans packs in 30 grams of protein.
Whenever I make pasta dishes at home, I always make sure they are gluten free. The pasta section in grocery stores are expanding with tons of tasty and nutrient dense gluten free pasta. You can find brown rice pasta, edamame pasta, chickpea pasta, zucchini, and even corn to name a few. As always, make sure that they are organic and don’t have any suspicious ingredients. The ingredient list should be straight and to the point, for example: Organic chickpea flour.
For the sauce I wanted to make a red creamy sauce, so I added some coconut cream to tone down the acidity of the tomato sauce just a little to add in thickness and sweetness. It was sooooo tasty!
I then added in pinto beans for texture and protein and topped off with freshly chopped parsley!
1 box chickpea pasta
1/2 jar of marinara sauce
1/2 can of coconut cream
1/2 can pinto beans, drained and rinsed
Cook the noodles per package instructions.
In a medium saucepan, add in the tomato sauce and slowly pour in the coconut cream.
Add in the beans and stir together. Cover, and let simmer on low for 10 minutes.
While the sauce cooks, drain the noodles but to not rinse. You want the starch on the pasta so the sauce sticks to the noodles better.
Pour the noodles into the sauce pan and mix and until they are saturated in the sauce.
Serve with freshly chopped parsely!