Give This Italian Inspired White Bean And Tomato Chickpea Pasta With Fresh Herbs A Try!

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Ciao bellas!! I’ve made it a goal of mine in 2019 to eat more plant-based meals and so far, it’s been easier than I thought! When you hear plant-based you don’t necessarily think of pasta, but OG Italian food company Barilla is really changing the game! Case and point their Chickpea Rotini,  which is made with just 1 ingredient – yup that’s right, chickpeas (Chickpea Casarecce, Red Lentil Rotini and Red Lentil Penne also available)!! This pasta is gluten free and loaded with protein and fiber, so it’s perfect for those who are trying to find alternatives for a healthier diet.

I love the idea of incorporating chickpeas into my diet because not only are they a great source of fiber & protein, they’re also filled with iron, zinc, magnesium, calcium, vitamins C, B-6, K and the list goes on! Probably my favorite health benefit of chickpeas is that they contain choline, which helps with sleep, memory, muscle movement and to reduce inflammation! All of that from some chickpeas?! Who knew a plant-based diet could both taste and feel so good!!

To make this chickpea pasta a little more fun, I decided to pair it with another excellent source of fiber and protein – white beans!! If you didn’t already know, white beans are typical in Italian dishes and when mixed with tomato, garlic, parsley and olive oil, your mouth will literally start watering as you’re cooking them! Don’t be afraid of getting creative in the kitchen and adding pinches and dashes of your favorite seasonings to your plant-based pasta; add a little flare and make it exciting!

Now do me a favor and “picture it…Sicily…2019” (if you don’t get that Sophia from the Golden Girls reference then I don’t know if we can be friends lol) and get to cooking this Italian/Mediterranean-inspired meal – your taste buds and body will thank you for it!

You can find all varieties of Barilla legume pastas on Amazon and at select retailers nationwide.

Yields1 Serving

 1 Box Barilla Chickpea Rotini
 2 shallots, minced
 2 garlic cloves, minced
 1 cup cherry tomatos, halved
 1 can white beans
 3 tbsp Extra virgin olive oil
 ¼ cup Vegetable stock
 2 tbsp Basil, chopped
 2 tbsp Italian parsley, chopped
 Salt and pepper to taste

1

In a sauté pan, heat extra virgin olive oil over medium heat. Add your garlic and cook for a minute, and then add your shallots and continue to cook. Add a pinch of salt and gently sauté all together for 3-4 minutes.

2

Heat your salted pasta water in a large pan. When it boils, add your Barilla Chickpea Rotini and cook until al dente for about 7-9 minutes.

3

While your pasta cooks, add a bit more extra virgin olive oil to your pan and add your cherry tomatoes, stirring 2-3 times a minute until they begin to brown. Deglaze your pan with your vegetable stock and add your white beans.

4

Drain your pasta and add to your saucepan, gently stirring all the ingredients together, thickening the vegetable stock so it forms a nice sauce. Season with salt and pepper and finish with your chopped herbs, stirring together. Serve and enjoy.

Ingredients

 1 Box Barilla Chickpea Rotini
 2 shallots, minced
 2 garlic cloves, minced
 1 cup cherry tomatos, halved
 1 can white beans
 3 tbsp Extra virgin olive oil
 ¼ cup Vegetable stock
 2 tbsp Basil, chopped
 2 tbsp Italian parsley, chopped
 Salt and pepper to taste

Directions

1

In a sauté pan, heat extra virgin olive oil over medium heat. Add your garlic and cook for a minute, and then add your shallots and continue to cook. Add a pinch of salt and gently sauté all together for 3-4 minutes.

2

Heat your salted pasta water in a large pan. When it boils, add your Barilla Chickpea Rotini and cook until al dente for about 7-9 minutes.

3

While your pasta cooks, add a bit more extra virgin olive oil to your pan and add your cherry tomatoes, stirring 2-3 times a minute until they begin to brown. Deglaze your pan with your vegetable stock and add your white beans.

4

Drain your pasta and add to your saucepan, gently stirring all the ingredients together, thickening the vegetable stock so it forms a nice sauce. Season with salt and pepper and finish with your chopped herbs, stirring together. Serve and enjoy.

White Bean and Chickpea Pasta
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