I am really digging this new trend of legume based noodles! While I am sure they have been around for some time, they are for sure gaining popularity and why wouldn’t they.
They are typically packed with over 20g of protein, which in my book is awesome especially for quick meals and for kids!
They are often easier to digest for people with gluten sensitivity but this isn’t the reason why I love them most
You can get so many different options nowadays; chickpea, lentils, black beans. You can also get quinoa pasta which is also high in protein although not a legume, but I have a hard time digesting quinoa so I have to avoid it unfortunately.
Anyways, I love experimenting with these different noodles. If ever come across some black bean or edamame spaghetti, they can turn into a wonderful stir fry! The sauce doesn’t typically coat them very well hence why I wouldn’t prefer them for a tomato sauce.
The variation of red lentil noodles I tried were a penne and I found they were my least favorite. If you like your pasta Al dente, this one may be fine for you as I find it stays relatively hard even after over cooking.
My favorite is by far the chickpea noodle. The taste and texture is very comparable to a “regular” noodle which makes it very easily switchable in any dish.
I decided to try out a butternut squash sauce to go with them. I added a little milk for some added creaminess and some tomato sauce for a little acidity.
This was a great way to include yet another plant based meal into our diet and while the process is fairly easy and quick once your ingredients are prepped, it does take a bit of time to get the squash cooked.
If you were looking for an easy weeknight dinner, you could pre cook the squash or pre make the sauce entirely!
Butternut squash tomato pasta
- 1 butternut squash washed and dried
- 2 tbsp avocado oil
- 4 cloves garlic minced
- 1/2 onion diced
- 2 carrots peeled and diced
- 1 cup tomato sauce
- 3/4 cup vegetable stock
- 1/3 cup milk of choice
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt and pepper to taste
- 1 box chickpea pasta see notes
- Preheat the oven at 420F
- Slice butternut squash lenghtwise and brush with 1 tbsp of oil then place face down on a baking sheet lines with parchment paper.
- While the squash is roasting, heat 1 tbsp of oil in a pan and bring a pot of water to boil.
- Add the onions to the pan and cook for 2 minutes. Throw in the garlic and carrots and cook until soften while stirring often. I recommend cooking covered or you can add a splash of water so they don’t burn.
- Cook pasta according to package.
- Once the squash is cooked, scoop out and place in a blender. Pulse until smooth. Add the carrot mixture, seasoning tomato sauce and milk then pulse until smooth and well combined.
- Slowly add the vegetable stock and pulse until you get the desired texture. You may need more or less depending of the texture you prefered.
- Once your pasta is cooked, drain and rinse then return to the pot. Add in the desired amount of sauce and cook until hot throughout while stirring.