HEALTHY ONE-POT ENCHILADA PASTA – VEGETARIAN + GLUTEN-FREE
Organic, and 100% sketch-free… this legume-based pasta is made of just two ingredients: chickpeas and lentils. Seriously! Thats it! Put ’em together and the result is a gloriously gluten-free pasta packing 27 grams of protein and 13 grams of heart-healthy fiber in each serving. While the stats had me completely sold, the taste is what keeps me coming back for more. It’s tender with an addictive chewiness, perfectly al-dente, and has a subtle nuttiness that pairs great with just about everything under the sun.
So far I’ve had it with a homemade bolognese, pesto, and enchilada-style and I can’t get enough! After inhaling my first box, I jumped at the opportunity to join the Chickapea Pasta team and can’t wait to share this deliciousness with your face!
Ingredients
- 1 (8 oz) box Chickapea Pasta
- 2 + 1/2 cups red enchilada sauce (homemade or store-bought)
- 1/2-1 cup refried beans
- 1 cup crushed tomatoes
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full recipe : peasandcrayons.com
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