This summer pasta dish is sure to be a fam favourite! Made with fire roasted tomatoes, fresh basil, and garlic, the fusion of flavours with the red pesto sauce pairs perfectly with the high protein Chickapea pasta shells. Easy to make and comes together in just 15 minutes – bravo!
Gluten Free, Vegetarian, High Protein, Vegan (if modified*)
1 Box Chickapea Pasta Shells
1 Tablespoon extra virgin olive oil
1 Small yellow onion, finely diced
3 Cloves garlic, thinly sliced
¼ Teaspoon red pepper flakes
3 Tablespoons red pesto of choice
1 Can fire roasted diced tomatoes
Juice and zest of 1 lemon
1 Handful fresh basil leaves, roughly chopped
2 Tablespoons chopped parsley
1 Teaspoon thyme leaves
Fresh parmesan flakes, for serving (See note*)
1. Cook the Chickapea pasta according to package instructions.
2. Add the oil to a medium non-stick pan over medium heat. Add the onion with a generous pinch of salt, and cook until softened and golden brown in colour, about 10-12 minutes stirring often. Add the garlic and red pepper flakes. Cook for an additional minute, just until fragrant and softened.
3. Lower the heat, and stir in the cooked pasta, red pesto, tomatoes, lemon juice and zest. Stir over low heat until heated through. Add the fresh herbs, and season with salt and pepper to taste.
4. Serve warm with fresh parmesan flakes*.
*Note: to keep this recipe vegan, sprinkle with nutritional yeast instead of parmesan for cheesy flavour.