Protein Pasta

Craving a no-guilt pasta dish? This is the one for you! It's packed with protein-rich ingredients like buckwheat, chickpeas, Brussel sprouts, mushrooms and kale. The buckwheat & quinoa noodles are great because they're wheat and gluten free and have that soft pasta texture unlike other GF pastas that can be hard or chewy. 

Want to give it a little kick? Add some crushed red pepper flakes to the tomato sauce or just sprinkle 'em on top. 

Like cheese on top of your pasta? Try topping it with nutritional yeast, a dairy-free vegan option for parmesan cheese lovers. 

Give it a try and leave a comment below to let me know how it turned out! 

INGREDIENTS: 

Organic buckwheat/quinoa noodles

Organic tomato sauce

Chick peas

Brussel sprouts

Kale

Baby tomatoes

Red onion

Mushrooms

Fresh garlic 

HOW TO:

• Place chickpeas and Brussel sprouts on a foil-lined baking sheet. Coat with olive oil, sprinkle with Himalayan salt and black pepper. 
• Do the same to the kale but on a separate baking sheet. 
• Roast chickpeas, brussels, and kale in the oven for about 25 min. at 400°F (205°C) Check on the kale periodically to make sure its not getting too crisp or burnt. 
• Bring a pot of water to a boil and throw in the buckwheat noodles
• Meanwhile sauté the remaining veggies in a pan with the garlic and some olive oil. 
• When the noodles are done drain them and coat them in tomato sauce.
• Mix the roasted and sautéed veggies in with the pasta and sprinkle the crispy kale leaves on top.

*Disclaimer: I typically don't give specific measurements for each ingredient with recipes like this one for two reasons: 1) Everything in this dish can be easily adapted just by eyeballing it based on the number of people you plan to feed. 2) I rarely cook using exact measurements