Vegan red pepper pasta, vegan chickpea noodle pasta 3

Legume noodles:

One of the most innovative food trends of 2018-ish. A legume pasta recipe has been on my radar for a few months because these noodles have incredible nutrition. Every type of legume pasta I’ve come across has at least 20g protein and up to 15g fiber; HELLO: beautiful macronutrients. Legume noodles are becoming easier to find in the grocery store, too. I’ve seen varieties almost everywhere nowadays, from Costco to Smiths to Walmart.

But there’s certainly an adjustment. Look: Black bean pasta tastes like black beans. Lentil pasta tastes like lentils. Chickpea pasta tastes like chickpeas. There’s an adjustment.

And that’s been a bit of a challenge: Figuring out flavors that will complement the taste of legumes or maybe trick the brain into thinking it’s getting the gooey gluten stuff.

Vegan red pepper pasta, vegan chickpea noodle pasta 2

I think we did it, thanks to roasted red pepper sauce.

If you’ve never tried red pepper sauce, now is the time. It’s a great alternative to tomato sauce because it’s mellow, smooth and subtly sweet with smoky notes. I decided to vegan-ize this red pepper sauce using unsweetened almond milk. I’ve been testing Califia Farms in a couple recipes lately with beautiful results. Same velvety glory without dairy!

Another reason I went vegan with this sauce is because I have many plant-based readers and I reeeally wanted to share a protein-packed vegan recipe. I’m frequently asked about vegan protein sources and/or getting enough protein on a vegan diet. This one fits the bill (with at least half your daily fiber to boot!)

Red Pepper Pasta Add-ins

Think of it similarly to tomato sauce and throw in some of your faves, like:

Fresh or dried basil
Spinach
Sauteed mushrooms
Blistered cherry tomatoes
Hemp hearts
Shrimp or chicken if you aren’t plant-based
…or enjoy it solo with a big heap of legume noodles!

In my opinion, pasta dishes only get better with time. It’s gonna taste great tossed together immediately after preparing, but it won’t lose any of that flavor or hearty texture during the week. If you try this one, let me know how it goes on Instagram, would ya?

MACROS

Servings: 3 | Calories: 398 per serving

Carbs: 55g (14g from Fiber) | Protein: 24g | Fat: 9g

Log in MyFitnessPal

CREAMY RED PEPPER

protein pasta

WITH CHICKPEA NOODLES

Yield: 3 servings

INGREDIENTS

3 roasted red peppers (jarred or prepared)
2 shallots
3 cloves garlic
1/4 cup nutritional yeast
1 1/2 cups unsweetened almond milk (favorite linked below)
1 tbsp lemon juice (~1/2 a small lemon)
1 tbsp arrowroot powder or cornstarch
1 tsp red pepper flakes
1 box chickpea spaghetti noodles (see note 2)
Preferred add-ins like fresh basil, vegan parmesean, mushrooms, or spinach
Olive oil or cooking spray

INSTRUCTIONS

Preparing the Sauce:

Mince garlic and dice up shallot.
In a pan over low heat, add 1 tsp oil, shallot, and garlic. Saute over low heat for 10 minutes or until soft and fragrant.
Into a blender or food processor, add all ingredients except chickpea noodles and red pepper flakes. Blend until smooth.
Transfer sauce back into the pan and allow it to thicken over medium heat.

Noodles:

While the sauce thickens, prepare chickpea noodles according to the box directions. RINSE WELL AFTER STRAINING then drizzle 1 tbsp oil into the pasta and stir to coat. This will prevent sticking.
Combine sauce & pasta then stir to coat. Top with red pepper flakes and parmesan cheese if desired.

MEAL PREP: Separate pasta into 3 meal prep containers and allow them to cool down before adding a lid. Prepared pasta keeps great in the fridge for up to 5 days.

RECIPE NOTES

Note 1 - Almond Milk: Califia Farms Unsweetened Almond milk is my favorite because it’s so creamy.

Note 2 - Chickpea Noodles: I’m Using Banza chickpea noodles but there are many varieties out there. You can also try red or yellow lentil noodles; a few varieties are linked below.

Pro tip: Always rinse legume noodles after boiling and toss in either cooking spray or oil. They stick together v easily!