There are some fantastic healthy pasta options available now and one I’m loving at the moment is pasta made from legumes and beans. This recipe uses a chickpea pasta that’s high in protein. Team it with a serve of vegetables and you have a really balanced nutrient-dense meal.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g chickpea pasta
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 cups chopped kale
- 1 cup cherry tomatoes, halved
- ½ cup pitted & chopped black olives
- 100g goat’s cheese, crumbled
- 1 cup fresh basil leaves, roughly torn
Method
- Bring pot of hot water to boil and add pasta. Cook according to packet instructions.
- While pasta is cooking, prepare vegetables. Heat olive oil in large frypan over medium heat. Add sliced onion, chopped kale and cherry tomato. Cook for 5 mins and add pasta, pitted olives, goat’s cheese and torn basil leaves. Mix together until well combined.
- Serve topped with extra goat’s cheese and basil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
