Try This Legume Pasta for a Delicious, Gluten-Free, Plant-Based Fall Dinner

Total
25
Shares

I’m always on the hunt for food alternatives, but only ones with an ingredient list that encourages a superior product, rather than “healthy” alternatives bogged down by preservatives and fillers.  For clarity, I mean avoiding fat-free cookies and chips, sugar-free snacks, and most “gluten-free” foods with an ingredient list longer than 5 food sources.

Finding these alternatives has been a challenge in recent years, especially when it comes to some of my favorite foods like pasta (which I eat at least once a week). Sure, you can grab an alternative spaghetti at almost any grocery now a days, but like I said, all ingredient labels are not created equal. So, when I was introduced to the new line of Legume Pastas from Barilla, each made with a single, plant-based ingredient, I was happily surprised.

Made from either red lentils or chickpeas (ONLY!!!!), you can get the new Barilla Legume Pasta in 4 varieties: Chickpea Rotini, Chickpea Casaracce, Red Lentil Rotini, or Red Lentil Penne. These babies are a good source of plant-based protein and an excellent source of fiber. Plus – I can tell you this from first-hand experience, the red lentil and chickpea varieties are both delicious, and can be seamlessly worked into your existing pasta recipes by adding a touch more pasta water or olive oil to your sauces.

I absolutely embrace traditional pasta, as I don’t have any health issues with gluten, but I do try to eat a high-fiber diet, so this pasta product appeals to me in a meaningful way. Studies show time and time again that making efforts to incorporate more plant-based food sources into one’s diet has a positive effect on net health, and if you also have issues with gluten, this Barilla Legume Pasta is definitely for you.

I’ve cooked with a few of the varieties now, and they’re all delicious paired with the flavors of fall. One of my favorite pasta dishes of all time is goat cheese, asparagus, and lemon and it pairs up with the Chickpea Casarecce and Rotini in a very taste-bud friendly way. Both pastas stay just a touch al dente after boiling, so pull the pasta after the recommended time on each box. Check out my recipe below and find all the varieties on Amazon!

Yields1 Serving

 1 Box Barilla Legume Chickpea Rotini
 3 pinches kosher salt for boiling pasta water
 1 cup pasta water + more
 1.50 cups asparagus, cut into 1 inch sections
 1 tbsp olive oil
 2 tbsp lemon zest
 1 tbsp lemon juice
 10 oz goat cheese
 salt
 pepper

1

1. Salt water and boil in a large pot for pasta.
2. While water is boiling, wash and cut asparagus, zest 2 lemons, and reserve a bit of lemon juice.
3. Add Barilla Legume Chickpea pasta to boiling water and cook for 7-9 minutes.
4. While the pasta cooks, sauté asparagus pieces in olive oil in a pan. Season with a bit of salt and pepper.
5. When pasta is done, reserve 1+ cups of hot pasta water, and drain the rest.
6. Add cooked pasta to your sauté pan and stir asparagus through. Add your hot pasta water, goat cheese, lemon zest, and lemon juice. Stir until the goat cheese melts and begins to thicken into a nice sauce.
7. Add additional water and goat cheese until you get a consistency you like, then taste, and finish with salt and pepper.

Ingredients

 1 Box Barilla Legume Chickpea Rotini
 3 pinches kosher salt for boiling pasta water
 1 cup pasta water + more
 1.50 cups asparagus, cut into 1 inch sections
 1 tbsp olive oil
 2 tbsp lemon zest
 1 tbsp lemon juice
 10 oz goat cheese
 salt
 pepper

Directions

1

1. Salt water and boil in a large pot for pasta.
2. While water is boiling, wash and cut asparagus, zest 2 lemons, and reserve a bit of lemon juice.
3. Add Barilla Legume Chickpea pasta to boiling water and cook for 7-9 minutes.
4. While the pasta cooks, sauté asparagus pieces in olive oil in a pan. Season with a bit of salt and pepper.
5. When pasta is done, reserve 1+ cups of hot pasta water, and drain the rest.
6. Add cooked pasta to your sauté pan and stir asparagus through. Add your hot pasta water, goat cheese, lemon zest, and lemon juice. Stir until the goat cheese melts and begins to thicken into a nice sauce.
7. Add additional water and goat cheese until you get a consistency you like, then taste, and finish with salt and pepper.

Goatcheese and Asparagus Legume Pasta
Leave a Reply

Your email address will not be published. Required fields are marked *

🌼 Let's Be Friends 🌼

Join my newsletter to get recipes, wellness tips, & more!

You May Also Like