Entrees, Vegan

Pesto, Cucumber, & Brussel Sprout [Chickpea] Pasta

I LOVE making chickpea pasta. It is packed with fiber, protein, iron, and taste! Yes, chickpea pasta is still pretty high in carbs. However, they are complex carbs and combined with fiber. This means your blood sugar doesn’t spike immediately after eating and then crash. Instead, the glucose gets released slowly into your blood system as it gets broken down. AKA this pasta dish is pretty diabetic friendly! ALSO- something I always do is mix the pasta with veggies, for even more fiber and nutrients. In this case I steamed brussel sprouts, and added cucumber ribbons. I even added mashed avocado to the pesto sauce. The total amount of fiber PER SERVING is a whopping 20 grams. The daily amount I strive for is 35-38 grams. **Very important, if you are not used to eating this much fiber it is crucial you start adding it in slowly.  A meal like this might make you feel bloated and discomfort. However in the long run it will help to make your gut happy, your tummy flat, and your brain happy 😊.

 

 

 

Recipe:


Prep Time:  5 minutes          |            Cook Time:  20 minutes           |           Yield: 3 servings


 

Ingredients:

  • 1 box Eat Banza chickpea pasta
  • 1 Persian cucumber
  • 1 small avocado
  • 1 container kale cashew pesto sauce (trader joes)
  • 8-10 small brussel sprouts, washed
  • 1/4 cup tomatillo salsa (trader joes, optional)
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1/2 tsp red chili flakes

Directions:

  1. Fill a large pot with water and bring to a boil. Once boiling, add chickpea pasta.
  2. While waiting for water to boil, place brussel sprouts in skillet (I use THIS iron skillet), with 1/2 cup of water and cover. Let it steam for 8-10 minutes. Once they are nice and green, add in garlic powder and pepper.
  3. Mix the pesto sauce, diced avocado, and tomatillo salsa to a bowl. Mash avocado and mix well.
  4. Once noodles are cooked and soft, drain and rinse and return to pot. Mix in the pesto sauce mixture, and then add in the brussel sprouts.
  5. Using a peeler, make cucumber ribbons and add in as desired.
  6. Top with red chili flakes!

 

This is an original recipe. Disclaimer: this post contains affiliate links. As an affiliate, I receive compensation if you purchase through the link provided. I only recommend products I use and love!

About Dana Stapleton, DTR

Hi, I'm Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!
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