Turmeric Chickpea Pasta

  • Time: 20 minutes
  • Servings: 3
  • Serving Size: 6.5 ounces
  • Stage: Post-Recovery

INGREDIENTS:

  • Whole-wheat pasta, uncooked - 100 grams or 3.5 oz (can replace with chickpea pasta if intolerant to wheat pasta)
  • Carrot - 1 medium (80 grams)
  • Yellow onion - 1/3 medium (53 grams)
  • Garlic clove - 2 medium (8 grams)
  • Olive oil - 1 tbsp (14 grams)
  • Chickpeas, cooked - 1/2 cup (82 grams)
  • Turmeric, ground - 1/4 tsp
  • Sea salt - 1/2 tsp
  • Black pepper, ground - 1/4 tsp
  • Water - 1/4 cup (60 grams)
  • Parsley, chopped fresh leaves - 3 tbsp (6 grams)
  • Hemp seeds - 3 tsp (10 grams)
  • Mozzarella cheese, low moisture, part-skim - 1.5 oz (40 grams)

INSTRUCTIONS:

  1. Cook pasta according to instructions. Do not use any extra oil or salt to cook it.
  2. Chop the carrot, yellow onion, and garlic cloves.
  3. Place a pan over medium-low heat and add the olive oil. Once hot, add the chopped veggies and cook for about 8 minutes or until soft.
  4. Once done, transfer to a blender along with the chickpeas (drained), turmeric, sea salt, black pepper, and water. Blend until smooth.
  5. Gently mix the sauce with the pasta. Serve and garnish with freshly chopped parsley, mozzarella and hemp seeds (1 tsp per serving). Enjoy!

*Note: Divide equally by the listed number of servings. Feel free to use any past as long as it is whole wheat. Both fusilli and penne work really well for this recipe. Stays fresh in the refrigerator for 3 days.

NUTRITION FACTS per serving:

  • Calories 285
  • Protein 12.5 grams
  • Carbs 39 grams
  • Fat 11 grams
  • Fiber 7 grams
  • Sugar 4 grams
  • Iron 15% DV
  • Calcium 15% DV
  • Sodium 17% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: If buying canned chickpeas make sure they are low in sodium or have no added salt. Turmeric is commonly knwon for containing anti-inflammatory and antoxidant properties. It is a root that belongs to the same family as ginger and is usually sold as ground powder. This recipe uses fusilli pasta but you can use any kind as long as it is whole wheat. To make sure the pasta is really whole-wheat you can check the nutrition label and make sure it has at least 4-5 grams of fiber per serving of 2 ounces (56 grams).

Tags: soy-free, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.