Chickpea Spaghetti Veggie Dish

Chickpea Spaghetti Veggie Dish

I love seeing all of the pasta alternatives these days from this once loving pasta girl! Now in place of flour, you have pulse pasta options made from chickpeas such as this one from Explore Cuisine that boasts 12 grams of plant protein & fiber!  Definitely, a healthier option and it taste great too - bonus! 

With a blank canvas to start with the possibilities are always endless when cooking! I went with what I had on hand which is the usual of cherry tomatoes, spinach, and fresh basil. For a dressing, you could go classic with a good quality olive oil and balsamic (flavored maybe?) 

I went with the kale pesto I had on hand from Haven Row. I was introduced to this companies products when I attended a food event in NYC with one of my fav bloggers Rachl Mansfield! We made pizzas with their sauces which range from kale pesto, cauliflower alfredo, butternut squash and beet lemon! So many options and recipes to be created with these! 

Since it is chickpea pasta, it doesn't cook as long as regular pasta (otherwise it does get overcooked). After about 10 minutes I drain it then run it under cold water to stop the cooking process and this helps to keep it al dente. 

While it is cooking, I sauteed up the tomatoes, spinach and I added in frozen peas. Then I added in the pasta, topped it with a few spoonfuls of the kale pesto and combined it well. 

Safe to say that Nick liked it as he licked the bowl clean!  I didn't even tell him it was chickpea pasta (sshhh...) Explore Cuisine has a variety of plant-based pasta's to choose from which opens the door for so many other recipes to create!  I also received black bean spaghetti to try next! I encourage you to open your pallet and give these pasta's a try - your kids may never know the difference either! 


1 package fresh spinach
1-pint cherry tomatoes (halved)
1 cup frozen peas (optional)
1 tbs olive oil 
1/2 tbs chopped garlic
1/4 cup chopped fresh basil
2 tbs pesto 
Salt & pepper to taste


1. Cook spaghetti according  to box directions (rinse under cold water when done to stop the cooking process)
2. While spaghetti is cooking heat olive oil in large skillet over medium heat. Add garlic.
3. Add cherry tomatoes, once softened add in spinach (I like to tear the leaves a little)
4. Toss in frozen peas and combine.
5. Add drained and cooled spaghetti and pesto. Mix well to combine.
6. Top with salt & pepper or any other seasoning that you like! 
7. Licking the bowl is optional!  Enjoy!