Chickapea Pasta has made it easy and delicious to go vegan, and gluten-free, without giving up your beloved pasta! Check out these two easy, healthful and delicious recipes.
The following recipe preps in under 20 minutes and is easy-peasy! This recipe is vegan, gluten-free and nut-free and will delight diners of all ages.
Lemon Garlic Broccolini Spaghetti
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Course: Dinner
- Cuisine: Italian
- Servings: 3
Ingredients:
- 1 package Chickapea Spaghetti
- 1 Tbsp salt (for cooking pasta)
- 1/3 cup avocado oil
- 3-4 Tbsp fresh garlic, minced
- 2 large lemons, zest of
- 3 large lemons, juice of
- 1 tsp flaked sea salt (to taste)
Instructions:
- Prepare Chickapea Spaghetti to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
- Meanwhile, wash and trim the broccolini.
- Place the broccolini in a steamer basket with a tight-fitting lid on over boiling water.
- Boil the broccolini for 5 minutes then remove from heat.
- Drain the pasta and rinse with warm water.
- Warm avocado oil in a large frying pan over medium-low heat.
- Add minced garlic to the pan and cook for 1-2 minutes, moving it regularly.
- Transfer drained pasta and steamed broccolini into the frying pan.
- Toss the pasta, and broccolini gently with wooden spoons to coat the ingredients in the garlic oil.
- Fry the noodles, broccolini and garlic over medium heat for roughly 2 minutes, turning them over gently to avoid breaking.
- Add fresh lemon juice, 2/3 of the lemon zest and a pinch of salt and continue to cook for 2-3 more minutes.
- Transfer the pasta to serving plates and top with desired amount of finishing salt and remaining lemon zest over each portion.
- Serve immediately.
- Enjoy!
Recipe Notes:
- Broccoli can be used as a substitute if broccolini isn’t available, but best results will be achieved with broccolini.
- Lemon zest can’t be skipped in this recipe. As the recipe only contains a handful of ingredients, it is important to use fresh lemon juice not store-bought lemon juice, and fresh zest..
- For stronger flavors, use the upper limit of ingredient amounts recommended.
Chickapea Pad Thai
Chickapea Founder Shelby Taylor created this Asian-inspired recipe that takes a bit more time, but is worth it!
- Preparation time: 15 min
- Cooking time: 1 hour 20 minutes
- Serves: 4
Ingredients:
- 1 box of Chickapea Linguine
- 1 block firm tofu, cubed (approx 450g)
- 1/2 cup sesame oil for frying
- ½ cup tamari or gluten-free soy sauce
- ½ cup rice vinegar
- 2 Tbsp brown sugar
- 2 Tbsp tamarind paste
- ½ cup gluten-free and vegan Worcestershire sauce (we recommend The Wizard’s Sauces Organic Vegetarian Worcestershire Sauce)
- 1 red hot chili pepper, seeded and chopped
- 4 garlic cloves, minced
- 6 spring onions, bottom root trimmed
- 2 carrots, peeled and grated
- 2 cups of bean sprouts
- ½ cup chopped peanuts
- 4 Tbsp cilantro, chopped
- 1 lime, quartered
- 1\8 tsp Salt
Preparation:
- Cut the tofu in small cubes and fry in sesame oil over medium heat for 3 minutes per side or until golden brown.
- Set tofu aside on paper towel.
- Mix the tamari, rice vinegar, brown sugar, Worcestershire sauce, tamarind paste, red hot chili, garlic and a pinch of salt in a medium saucepan. Bring the sauce to a light boil over medium-high heat, mixing continuously. Boil for 30 seconds then change the temperature to simmer until the sauce is reduced to a glaze, roughly 30-40 minutes.
- In a large pot, bring 16 cups of water with 1 tablespoon of salt to a boil. Cook Chickapea Linguine according to cooking instructions, until pasta is al dente. Drain and rinse the pasta and set aside.
- In a large pan, mix the pasta with the fried tofu cubes, veggies, reduced sauce, bean sprouts and 3/4 of the peanuts and cilantro. Sauté carefully without overcooking until heated through for roughly 4-5 minutes
- Garnish with remaining cilantro, peanuts, spring onion and lime slices
Feature photo by Daria-Yakovleva
