healthy pasta

Southwest Style Chickpea Pasta

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This recipe was entirely unintentionally crafted. But hey, they say the best things happen when you don't plan them, right!? Anyway, I was making my usual effortless chickpea pasta dinner, when I decided I was craving something mildly sweet. While corn isn't exactly chocolate, it's a starchy vegetable and therefore inherently adds an element of sweetness. (Remember, starch is a form of sugar). I added in the corn kernels, which prompted me to kick the southwest theme up a notch. That's when the paprika sealed the deal. If I had some cojita cheese on hand, I would have definitely sprinkled a teaspoon or two on top, so if that sounds good to you, go for it! Feel free to add in whatever vegetables you think might pair nicely with this dish - oh, and then share it with me!! You guys constantly give me a ton of #foodinspo, so keep me posted :) 

Ingredients (serves 1):

  • 3/4 dry cup chickpea pasta (I used Banza)
  • 1 1/2 cups cherry tomatoes, halved 
  • 3 medium pearl tomatoes, quartered 
  • 2 cloves garlic, diced 
  • 1/2 cup corn kernels (corn in water, no sugar added) 
  • 1 tablespoon paprika
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder 

Directions: 

  1. Add halved tomatoes and diced garlic to nonstick pan on stove top over medium heat. You may add a bit of water if contents begin to stick. Allow to saute for about 8 minutes. 
  2. While veggies are sauteing, boil water to begin to make the chickpea pasta (may follow instructions on box). 
  3. Add corn kernels, paprika, salt, and garlic powder to tomato mixture on stove top. Mix ingredients with spatula and turn heat down to low. Continue to allow to cook for another ~5 minutes. Sauce should appear to have a thicker and chunky consistency. 
  4. Once pasta is cooked, drain water and add noodles to bowl. Add tomato sauce and allow to cool a minute before enjoying. Note: may add paprika to taste, if desired. 

Black Bean Pasta

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You've tried our spaghetti squash, you've made our zoodles for dinner... but you have yet to try our latest "pasta" concoction: black bean pasta! These noodles are made from just black bean flour - no additives, preservatives, or artificial ingredients. Why are we so excited? One serving of this deliciousness has 15 grams of fiber and 14 grams of protein! Yes, we just gave you your next #meatlessmonday meal. Our recipe below calls for three simple main ingredients, but as always, feel free to add in your favorite veggies! 

Ingredients (serves 1): 

  • 3/4 cup black bean pasta (dry)
  • 1/4 cup parmesan, shredded
  • 1/4 cup yellow onions, diced 
  • 1 tablespoon extra virgin olive oil 

Directions: 

  1. Bring ~2 cups of water to rolling boil. Add dry pasta and stir gently. Return heat to medium boil and cook 8-10 mins, or until al dente.
  2. On another pan, sauté onions with olive oil, until they turn golden brown.
  3. When pasta is cooked, drain water and place in bowl. Add parmesan (fresh off the stove is best, to allow cheese to melt), and add onions. 
  4. No sauce needed! However, feel free to add your favorite tomato sauce or any other veggies! 
  5. ENJOY! 

 

Cheesy Spinach Shirataki Noodles

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Shirataki.jpg

Shirataki noodles come from the root of the konjac yam, a plant indigenous to Asian countries. They are made from the soluble fiber of the plant and are very low in carbohydrates and calories; the entire bag is about 30 calories! These guys are a great alternative to your favorite pasta dish. They are not meant to be eaten plain, and to be honest they are virtually flavorless, which means they’re awesome at soaking up whatever sauce or spices you dress them with. We will warn you that upon opening the package they won’t smell particularly pleasant; but with a quick rinse and boil, they’re good to go. Note: this is just one of our favorite ways to use these noodles… Feel free to get creative!

Ingredients (serves 1):

1 package of Spinach Shirataki noodles

2 tbsp homemade bruschetta (or your choice of tomato sauce)

 ¼ cup cherry tomatoes, halved

 1 tbsp parmesan cheese, shredded

 1 tbsp feta cheese, crumbled

 *note: feel free to add any of your favorite veggies to this dish

 Directions:

 1) Fill stock pot with ~3 cups of water and set to boil

2) Open Shirataki noodles and rinse with cold water for about 15 seconds. Add noodles to pot of boiling water and let simmer for 1 minute. (OR pat-dry and microwave for ~1 minute after rinsing)

3) Toss noodles, tomato sauce, cheese, and tomatoes into sauté pan and mix together until tomatoes are softened 

4) Serve!