Veggie Loaded Chickpea Pasta

I'm really into Chickpea or Lentil Pasta these days. My favorite is Banza's (found at some Whole Foods, their website, Plum Market, and some Health Food stores), but I've also tried Modern Table and Ancient Harvest Pow Pow brands (found in more stores) and they are great!

I'm not a big pasta lover (I know, I'm crazy), but because this type of pasta is packed with protein and is a nutritionally dense (high fiber, iron, lower net carbs than regular pasta), it's been a weekly addition to our menu!

If you have gluten intolerance - this is great for you! It's easily digestible, and keeps you full! I load it up with veggies and some sort of homemade sauce. You can also add in your protein of choice. This rendition features my favorite Avocado Pesto Pistachio Sauce.

With Winter officially here (happy Winter Solstice today), this may be your new favorite (healthy) warm, cozy, comfort meal too :)

Serves: 3-4 (depending on portions)

Time: 30 minutes

Veggie Loaded Pasta

• 1 Package Chickpea or Lentil Pasta (I use Banza penne)
• 1/2 head of broccoli (chopped)
• 1/2 head of cauliflower (chopped)
• 1/4 head of cabbage (chopped)
• 5-6 button mushrooms (sliced)
• 1 Tbsp Avocado Oil (or higher heat oil)
• Sea Salt to taste (I use Pink Himalayan Sea salt for the extra minerals)

Avocado Pistachio Pesto

• 1/4 Avocado
• 1 handful spinach (chopped)
• 1 tbsp unsalted raw pistachios (shelled)
• 1 garlic clove (minced)
• 2 - 3 TBSP Olive Oil
• 1/2 lemon (juiced)
• Sea Salt to Taste
• Optional: Cayenne Pepper for a spicy kick

1. Bring large pot of water to a boil and cook pasta according to package instructions.
KEY: make sure NOT to overcook your pasta. Lentil/chickpea pasta will become mushy must faster than flour based pasta

2. In a large wok or skillet, add Avocado oil and bring heat to medium. Add broccoli, cabbage and cauliflower, and cook for 5 minutes. Add mushrooms, cook another 3 minutes or until veggies are tender, but still crisp (not over cooked)

3. Pesto - Add all ingredients to a food processor or blender and blend until liquid. You may need to add filtered water in small increments to find the consistency you prefer. Add salt as needed.

4. Once pasta is cooked, drain and then transfer to the large wok / skillet with veggies. Toss in the pesto and stir until well combined.

Enjoy!!