Chickpea Pasta

Ingredients

2 oz Banza, penne made from chickpeas

1 tsp salt 1 tbsp olive oil

1 medium red tomato

3 oz artichoke hearts

2 oz tempeh

2 oz spinach

10 pine nuts

1 cup chopped basil

Directions

Boil a pot of water with 1 tsp salt and cook pasta for 6-8 minutes.

Strain when al dente, careful to not overcook.

Add olive oil in a large pan on a low heat.

Once the oil is hot, add your chopped tomatoes and artichoke.

Cook for 4 minutes on medium heat, stirring occasionally.

Add 2 oz tempeh.

Cook until tempeh is golden and crisp, about 5 minutes.

Add 2 oz spinach and stir until wilted.

Pour the cooked pasta into an ovenproof dish, cover with the crumbled tempeh and pine nuts.

Bake for 10-15 minutes at 400 °F until the top layer is crispy.

Take out of the oven, add chopped basil for garnish and enjoy!

Notes

A creamy, rich, and easy to make sauce to mix up your pasta dishes!

Serves 2-3

1/2 total recipe:

1.25 servings protein

2.5 servings fat

1.75 servings carbs