Have you ever cooked with chickpea pasta? Or to be more precise, chickpea spaghetti? It’s so good. They are different than the other bean pasta like let’s say.. black bean pasta, which have a different texture that doesn’t please everybody. I personally enjoy those too, probably because I just don’t eat regular pasta or any kind of white gluten-free noodles so I do enjoy eating them but the chickpea one is the best one, in my opinion. The brand that we have here that makes legume pasta in North America is Explore Cuisine. My 3 year old loves them too.
The recipe is pretty simple. I used those pasta with a store-bought, homemade-style, vegan pesto, I cooked some purple kale in the skillet with a little olive oil, pink salt and black pepper, and added some vegan cashew herbed cheese.
The cashew cheese I use is made here in Montreal. It’s raw and organic. It’s fermented and is good digestive and immune health. I don’t use processed dairy-free cheese but I do local, artisanal cheese like this one.
For the recipe, I wasn’t planning to post it on the blog. I was just cooking in the kitchen without writing anything down. It’s pretty easy though. I made the whole box of pasta, which probably serves 2-3, or may be 4 person max? They’re not like regular pasta, they don’t expend in size. Honestly the box was enough to feed my husband and I, and my 3 year old. So. I cooked the pasta for 10 minutes in salted water (I cooked the kale meanwhile in a large skillet in a little olive oil and pink salt), drain in a colander, and stir in enough pesto to coat the noodles. I added in the kale and sliced some cashew cheese.
Normally I would make my pesto. I make it during spring and summer but I’m recovering from pneumonia and I need to take it very easy so I keep cooking very simple. My lovely husband washed the dishes for me so that was helpful lol. My hear beets so fast washing the pans because it’s a big effort for me right now.
So there you go, easy, quick, yummy and absolutely guilt-free pasta meal ready in less than 15 minutes. That’s what we like on those busy week nights. Plus if you do a vegan day per week, this is a perfect meal to add in your rotation.
Let me know how you like those pasta for those who have tried them already!
Chickpea Spaghetti with Pesto and Cashew Cheese
Easy weeknight dinner made with chickpea spaghetti, pesto, purple kale and herbed cashew cheese. The dish is vegan and gluten-free, and is ready in less than 15 minutes.
- 1 box chickpea spaghetti
- Kale leaves (just a few per person)
- 1 tablespoon olive oil
- Unrefined salt, to taste
- Freshly ground black pepper, to taste
- Vegan pesto, store-bought or homemade
- Cashew cheese, sliced or crumbled
Cook chickpea noodles in salted water for 8 to 10 minutes or until cooked through but not overcooked.
While noodles are cooking, heat olive oil in a large skillet and add kale. Season with a little salt and pepper and cook until wilted. Reserve.
When pasta are done cooking, drain in a colander. Return to pot. Add some pesto, enough to coat all the noodles and be to your liking. Add in the kale and some cashew cheese. Toss, plate and serve.
You could also add halved cherry tomatoes in the pot along with the cooked kale and cashew cheese, if you like.