This simple pasta alternative of a protein packed dish seems way too easy for a recipe, but the photo deems too ridiculously appetising not to share. I made the switch to chickpea pasta a few months ago and I’ve never looked back. I’ve tried the likes of maize-flour & brown rice-pasta along with a lengthy list of alternatives, but chickpea is the winner for me. It’s packed full of protein, tastes extremely similar to traditional pasta, doesn’t have a funny texture and has it’s own tasty, yet nutritional, undertone.
By adding tofu, I’ve ramped up the protein element and with the combination of complex carbs, it transforms this proper, warming, comfort soul food into a nutritional powerhouse. You don’t have to add the feta, thus making this a prospective vegan dish – but my name is M-nizzle and I’m a cheese addict, hear me roar.
It takes half the time to cook though, so be wary and keep an eye on it.
- 1 tsb coconut oil
- 50g chickpea pasta*
- 150g firm tofu
- 1-2 garlic cloves
- 200g baby plum tomatoes
- 1 tbs tomato paste
- 100g tin of chopped tomatoes
- 1-2 tsp dried oregano
- Handful(s) of fresh basil, torn
- Handful(s) of fresh rocket leaves
- 15g feta cheese**
- Sea salt & black pepper, to taste
*I used the Profusion brand, available in Nourish health stores
**Use nutritional yeast as a vegan replacement
- Bring the pasta to a boil and leave to simmer on a low heat for 5-6 minutes.
- Chop garlic and add to a pan on medium heat with ½ tsp coconut oil.
- When the garlic releases aromas, add the tomatoes and let infuse, stirring.
- Add the tomato paste, tin of tomatoes, basil & oregano.
- Add half a glass of water before bringing sauce to a boil and reduce to a simmer for 5 minutes.
- Keep adding water if the sauce begins to dry out, seasoning throughout.
- Fry tofu, chopped into square chunks, in a separate pan with ½ coconut oil before adding to the sauce.
- When the pasta is ¾ cooked, add it to the sauce.
- Mix in some fresh rocket before serving with some crumbled feta & fresh basil leaves.
- Sea salt & black pepper to taste.
- Calories 411
- Protein 30.6g
- Carbs 28g
- Fat 18g