Most of us love pasta, but do these starchy noodles love you back? Not quite. With the exception of carbohydrates, this beloved food provides few essential nutrients. So instead of chowing down on something not-so-nourishing, opt for protein- and fiber-rich chickpea spaghetti. Loaded with plant-based protein, these gluten-free noodles are a great alternative to those who view pasta as a dinner staple.
The better news is that it only takes around eight minutes to prep. To make this colorful recipe, toss spaghetti with roasted onions, mushrooms, zucchini and bell peppers, cut into long, thin rectangles (a.k.a. baton cut) and combine with homemade Asian-style dressing. Top with your favorite fresh herbs and dig into this guilt-free dish.
Serves 4
Ingredients
8-oz. box Explore Cuisine Organic Chickpea Spaghetti, cooked
1/2 red onion, sliced into rings
1/3 cup shitake mushrooms, sliced
1/3 cup zucchini, sliced into half-moons
1/4 cup yellow bell pepper, baton cut
1/4 cup orange bell pepper, baton cut
1/4 cup red bell pepper, baton cut
Salt & pepper, to taste
Vitacost Organic Extra Virgin Olive Oil
Parsley & green onion, to garnish
Dressing
1 Tbsp. soy sauce (or gluten-free tamari)
1 Tbsp. toasted sesame oil
1 Tbsp. seasoned rice wine vinegar
1 Tbsp. olive oil
Ground black pepper, to taste
Directions
- Prepare chickpea spaghetti according to package instructions.
- Preheat oven to 400 degrees F. In bowl, lightly toss veggies with olive oil, salt and pepper. Transfer to baking sheet (spreading out veggies into one single layer) and roast until tender and slightly caramelized.
- In small bowl, whisk dressing ingredients together. Add vegetables to spaghetti and toss with dressing. Season with salt and pepper and garnish with fresh parsley and green onion.
