This is my first Meatless Monday Recipe, of hopefully many more to come. I enjoy coming up with all kinds of Clean Eating recipes: Vegan, Vegetarian, Gluten-Free and Paleo. This recipe I have made for a long time. Depending what I have in my refrigerator it may vary a little bit.
One of my favorite types of meatless dishes is pasta. I can’t help it. It is so good, and a perfect blank canvas. This particular recipe has garbanzo (chick peas) beans. They still have a bite to them and it gives you the chew factor that you are looking for. My favorite dried pasta is Andean Dream Quinoa Pasta. There are two ingredients: white rice flower and quinoa flour. It holds up well. I have found a lot of the gluten-free pastas break apart and the flavor is off-putting. You do not feel like you are eating gluten-free or flavor-free pasta.
- 1 tbsp avocado oil
- 1/2 large onion, diced
- 3 garlic cloves, minced
- 8 oz. button mushrooms, sliced
- all-purpose seasoning (see website)
- 2 oz. baby kale, chopped
- 10 oz. grape tomatoes, quartered
- 15 oz. garbanzo beans, drained, rinsed
- 1/2 lemon, juiced
- Alouette Garlic & Herb Spreadable Cheese
- 1 c pasta water
- 8 oz. Andean Dream Quinoa Pasta
- 1/4 c parsley, chopped, garnish
- parmesan. garnish
Bring a large pot of water to a full boil. Meanwhile, in a large dutch oven over medium heat warm avocado oil. Add onion, garlic and mushrooms. Stirring occasionally, add all-purpose seasoning to your taste. Cook mushroom mixture until there is some color on the onions and mushrooms.
Add kale, tomatoes, garbanzo beans. Stir well. Deglaze pan with lemon juice. Stir well.
Add pasta to boiling water, stir occasionally and cook for 15 minutes.
Add cheese, stir until well combined. Add pasta water and stir occasionally. Reduce heat if necessary.
Drain pasta, do not rinse. Transfer to veggie sauce . Stir until well combined. Plate and garnish with parsley and parmesan. Serve. Eat. Enjoy.