It’s been months since gluten-free grains, and years since wheat based grains have been out of my diet. Believe it or not I have been being just fine without them. I have been perfectly happy making pasta like meals with zucchini noodles, kelp noodles and even spaghetti squash. However, the cool air is coming in and there really is nothing like a warm bowl of pasta, with an actual noodle like taste and texture.
As mentioned, since traditional wheat based pasta is not an option, neither is gluten-free pasta for that matter, I have been discovering new alternatives and this is where chickpea pasta comes in. Yes you heard me right, pasta made from chickpeas. Bean based noodles aren’t a new thing, however at the same time they are. Many people still aren’t aware of the vast options available for grain-free eating and alternatives. I have tried a few different brands over the years, and I truly haven’t loved any as much as I love Chickapea Pasta.
What I am loving most about Chickapea Pasta is that you can get all your favourite shapes of noodles and it cooks just like a traditional noodle (be sure not to overcook it or you will have mushy pasta). You can also prepare it any way that you prepare your favourite pasta whether it’s with pesto, tomato sauce or even a homemade dairy-free cream sauce. The absolute best part is that it is loaded with fiber and protein.
Also, chickpea pasta is FILLING! You don’t need multiple bowls as you typically do with regular pasta. I have been guilty of this, but refined carbs never quite satisfy and you are always needing more. Since beans are hearty and filled with protein, this pasta hits the spot every time. I often rotate what goes in it and my go-to is typically a homemade pesto or even just olive oil, garlic and basil leaves.
But last night, there was no getting in the way of me an my creamy pasta craving. I figured I would venture into the world of a vegan Alfredo sauce. So that is exactly what I did. I pulled out all kinds of ingredients that I knew would blend and cream up well together and came up with the recipe below. Words can’t even describe how perfectly this meal met my cravings. It was like white cheddar mac and cheese meets a creamy Italian Alfredo. No words really, you will just have to see for yourself.
Also, I must mention that any pasta that I make is always accompanied veggies. The more colours the better and I typically go for what is in season. I either roast them in the oven or they are sautéed in a pan.
Below is my unbelievable pasta dinner…which I am still dreaming about!
Creamy Tahini Pasta (aka Vegan Alfredo)
- 1 package of chickapea pasta
- 3 Tbsp olive, grape seed, or avocado oil
- 4 large cloves garlic, minced
- 2 Tbsp arrowroot powder
- 1 cups water
- 2 tbsp tahini
- 1 tbsp lemon juice
- 4 Tbsp nutritional yeast
- 1/2 tsp fresh thyme
- salt to taste
- Cook chickpea pasta according to instructions on package, drain and place back in the pot it was cooked in.
- Cook up vegetable of choice in a pan or roasted in the oven.
- Place all sauce ingredients into a blender and blend until well combined.
- Pour the sauce over the pasta and turn the stove back on to low. Continue to mix well as the sauce coats all of the noodles inside and out.
- Place cooked veggies into the pot with pasta and stir to combine well.
Optional add in veggies: yellow squash, zucchini, cauliflower, broccoli, sweet potato, + steamed or sautéed greens.
