Do you ever find yourself with a ton of vegetables in your refrigerator that you never got to use? Well, we are right there with you, it seems as though we either don’t have enough fresh produce or we end up throwing a majority of it away (we are still working on finding that happy balance). We recently found ourselves with a bunch of summer veggies we never got to use, but this time instead of throwing them away we decided to put them to use in a delicious vegetable filled pasta sauce! We don’t always eat pasta, but when we do it is heavily packed with veggies.
One of the best things about this dish (besides getting to use all the produce in our fridge) is that the linguine is made from chickpeas! Sharon luckily won a contest on Instagram and Banza sent her an amazing package with their pasta. We got to try first hand how delicious this pasta is and boy we were so excited! Us Sage and Celery gals have sensitive stomachs, so we tend to steer clear of gluten since it usually results in a big ‘ole tummy ache and since Banza is made just from chickpeas it is naturally gluten-free. Banza believes that chickpeas are a secret superfood – they’re naturally gluten-free, low on the glycemic index, and they use certified non-GMO chickpeas.
To make it even better, it has a whopping 25 grams of protein and 13 grams of fiber per each 3.5 oz. serving! So don’t fret about not having a source of meat in the recipe you will still get all the protein you need. With some food, when you get rid of all the unhealthy stuff you end up with a product that has a totally different taste and texture and barely resembles the original…not with Banza. The taste, texture, and experience of eating pasta is still there! And we promise we aren’t getting paid to say any of this, it is just that good!
We highly suggest you ditch your regular pasta that is filled with empty carbs and try Banza that will actually do your body good!
Servings: 2-3
Ingredients:
6 Roma tomatoes, diced
1/2 large onion, diced
1 tsp. garlic, minced
3 T olive oil
2 cups broccoli florets
1 cup zucchini, sliced
1 green pepper, thinly sliced
salt and pepper to taste
1/2 – 1 tsp. crushed red pepper flakes
2 T Nutritional yeast, plus more to sprinkle on top
8 ounces Banza linguini
Instructions:
1.) In a medium to large sauté pan, heat 3 tablespoons of olive oil and sauté onions, garlic, and diced tomatoes until the onions are translucent. Add salt, pepper, and crushed red pepper to taste.
2.) Add broccoli florets and place a lid on top of the pan to cook the broccoli, about 2-3 minutes. Remove the lid and add the remaining vegetables. Let them cook through stirring as needed. Add 2 tablespoons of nutritional yeast.
3.) While the veggies are cooking, now is a good time to start cooking the Banza pasta. Cook according to the instructions on the package and drain.
4.) Place pasta in a bowl or on a plate and top with the tomato sauce and sprinkle with additional nutritional yeast – and enjoy!
