News flash! Pasta is now a superfood!
It’s almost here… Love it or hate it, Valentine’s Day is the time I always return to one of my all-time loves. That’s right, not my hubby of 31 years, but a lifelong love affair that I just can’t quit. Pasta. Damn you…
How did pasta get such a bad rap? What turned my feel-good comfort food into a source of overwhelming guilt? What the heck happened??? Well guess what, there is finally a pasta I can feel good about. That’s right, no guilt, just goodness!
I few months ago I was approached by the producers of a great new product, Chickapea Pasta. I love new ideas that come from Canadians, so I was intrigued. Chickapea Pasta claims to be a delicious pasta made with only TWO ingredients: organic chickpeas and lentils. High in protein, fibre and iron. No bad stuff. What about the taste? I needed to know more…
So they sent me some samples. I’m not too familiar with gluten-free pasta, but I was up for a challenge. Surprise, Chickapea Pasta was really good! Organic, gluten-free, vegan and no sugar or preservatives added. Amazing.
It’s also a Canadian success story. Founded by CEO Shelby Taylor a health food shop owner and mom from Collingwood, Ontario. Last year Taylor launched a kickstarter campaign that surpassed her goal of $25,000! She launched into stores in July 2016 and will venture into the U.S. this month.
This recipe for Fire-Roasted Penne Puttanesca comes to EIEO from Robyn the creator of the blog simplyfreshdinners.com. Give it a try, it looks amazing!
Chickapea Pasta is a nutrient-dense, protein-rich alternative to traditional pasta for those looking for a more nutritious and gluten-free option to a food they already know and love. With great taste and texture, unlike many alternatives on the market, it is a favourite for families needing a quick and easy meal with sustenance.
Chickapea is also free of preservatives, common allergens and anything artificial. It’s a pasta that anyone can feel good about eating and serving their family, and it tastes great!
Just click for or more information and where to buy Chickapea Pasta.
- • 1 - 8 ounce package (277g) Chickapea Pasta penne (the spirals and shells will work also)
- • 1 pound (453 g) of tomatoes, cut into large wedges
- • 1 medium yellow onion, cut into large wedges
- • 2 bell peppers, red, whole
- • 6 cloves garlic
- • 2 tablespoons (28 ml) of extra virgin olive oil (divided in half)
- • 1- 2 ounce can (56 g) anchovy fillets packed in oil
- • 2 tablespoons (28 ml) capers
- • ¼ cup (50 g) of Spanish olives
- • ¼ cup (50 g) of black olives
- • 1 teaspoon (5 ml) crushed red pepper flakes
- • 2 tablespoons (28 ml) of fresh basil, chopped
- • zest of one lemon
- • salt and pepper to taste
- • Parmesan cheese, shaved, (optional garnish)
- Cook pasta according to directions.
- Preheat oven to 375 F
- Place tomatoes, onion, bell peppers, and garlic on baking sheet and drizzle with 1 tablespoon of olive oil, salt and pepper to taste. Place in oven to roast for 35 minutes, turning the peppers twice during this time. Remove from oven.
- Seed and peel your peppers. Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper. Flip the pepper over to reveal the skin side. Strip off the charred skin. Chop the flesh of the pepper into large chunks.
- Place pepper chunks, tomatoes, onions and garlic in a blender, pulsing 5-6 times or until you have a chunky sauce. Do not overdo this. Set aside for a moment.
- In a large sauté pan, heat 1 tablespoon of extra virgin olive oil on medium high. Add anchovies and cook until they almost disintegrate.
- Add crushed red peppers and the contents of the blender to the pan. Add olives and capers, stir and cover pot, letting simmer for 25 minutes. Stir in the basil and lemon zest. Taste and adjust the seasoning.
- Top with Parmesan cheese if desired.
This is a paid sponsored post with Chickapea Pasta. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.