Veggie Truffle Oil Pasta
Make this simple nutrient rich dish in under 30 minutes!
Gluten-Free and Vegan!
1- 8oz package of Banza Rotini Chickpea Pasta (alternative: whole wheat pasta or brown rice pasta)
1 cup chopped kale
2 cups cherry tomatoes cut into fourths
10 brussel sprouts chopped/shredded
3 tablespoons of black or white truffle oil (alternative: using extra virgin olive oil)
nonstick canola oil or olive oil spray for pan
salt, pepper, and garlic powder to taste
boil water and cook pasta as directed on the package
spray sauté stove top pan w/ nonstick canola or olive oil spray, sauté all veggies for 5-10 minutes
pour truffle oil over hot pasta once cooked and drained and add sautéed veggies
mix all together with dash of salt, pepper, and garlic powder (personal preference on how much/taste as you make )
**vegetables could be replaced with whatever vegetables you have on hand in the fridge, many would work really well in this dish including: mushrooms, broccoli, asparagus, spinach, onions, peppers, etc
This dish is extremely easy and quick to make AND makes for a very nutrient rich and filling meal. Not only is the Banza chickpea pasta full of fiber and protein but the truffle oil or olive oil is adding those healthy fats and the vegetables are providing essential vitamins and minerals! If you give this a try, let me know, send me a pic, DM me, email me….whatever suits you best! I would love to know if these recipes are being used and liked (:
<— Click on image for link to this pasta I typically use in replace of regular pasta due to high fiber content, higher protein, lower net carbs, and keeps me full longer. It is also gluten- free, vegan, and only made with four ingredients. For anyone who doesn’t want to give up pasta- this is for you!