Food for thought.
As I sit here, bottle uncorked and Solomon Burke serenading me, a moment of clarity has happened. Or I’ve had a moment of clarity. Maybe I’m in the moment? I’m not sure, the whole sentence was awkward but the intent is there.
We all work too much.
There, I said it. You know it. I know it. Your boss knows it but won’t admit it. Every freaking person I know needs a break and that can’t be any sort of coincidence. We work too hard. We juggle too many things that aren’t that important. *Things* have taken over our lives to the point that we don’t even enjoy cooking anymore. We dread it.
Not only are we tasked with making meals that taste great and are instagram worthy, but there’s an expectation that it’s healthy. Whether you’re a single Nutritionist food blogger or a parent trying to keep some kiddos alive, the pressure is on. SO, here’s my solution for you.
Easier (but also better) Chickpea pasta
Why not regular pasta?
You could, but you’d be missing out on all of the fiber that is packed into every forkful of this dinner. Trust me, it’s a lot. You can thank the geniuses at Banza for that.
And why no store bought sauce?
Because this sauce has less “stuff” in it that you don’t need and all of the F L A V O R that you do, courtesy of whomever roasted the pepper and packed it in a jar to sell at my local grocery store. Add a baby spoonful of minced garlic-pre minced and jarred because this is our “break”– and some pasta water, cheese and basil and you’ve got a dish that makes you not freaking dread cooking for once…
Chickpea Pasta in Roasted Red Pepper Sauce
So easy, people will think you can actually cook! And you might even want to!
You can technically use any pasta, but this pasta is FULL of fiber and gluten free so try it.
You can also use any variety of roasted red pepper from a jar, but fresh basil is a must.
Plant it in your garden or buy one that can live in your window sill.
No one ever regretted having fresh herbs on hand. NO ONE.
If you haven’t treated yourself to the amazing kitchen tool that is the Immersion Blender…
Stop by my SHOP page and grab one.
It is one of the most used tools in my apron.
Hand to God.
Go from pasta water + red pepper + garlic to
S A U C E
in like, no time.
Top with cheese and fried capers, which are just capers seared in a hot pan with a tich of oil.
Crispy, salty capers are integral to making the easy/better ratio happen.
Spoon directly into your mouth while watching Dirty Dancing and drinking wine.
I mean, if you want. That’s one option. Just saying.
- 2 cups Chickpea Pasta + 6 cups Water
- 1 cup Reserved Pasta Water
- 2 whole Roasted Red Peppers, from jar
- 2 cloves Garlic, minced
- 1 tsp Salt
- ¼ cup Parmesan Cheese (3 tbsp Nutritional Yeast for Vegan)
- 4 leaves Basil, chopped, plus more to garnish
- Boil 2 cups Chickpea Pasta in approximately 6 cups water. Drain and set aside, reserving 1 cup pasta water.
- In a small sauce pan add the reserved water, roasted red pepper, garlic, and salt. Blend with the immersion blender until smooth. If you don't have one, pop everything into a blender or food processor.
- Stir in parmesan cheese and pour sauce over noodles.
- Sprinkle with more cheese and torn basil.