Chickpea Pasta - Recipe - Natural Nourishment

Serves

Prep in

30 minutes

Cooks in

5 minutes

I was recently asked, "How often can I still eat pasta & be healthy?" & this is one of those perfect examples where an entirely wonderful food has been framed as unhealthy when it shouldn't be!

The main thing we can get wrong with a pasta dish is the proportion of the pasta to the other ingredients. Too much pasta & too little protein or fibre turns into a carbohydrate-centric dish that can disturb our blood sugar levels.

So the answer is just to make sure you get extra sauce & veggies in there. Pasta is a beautiful, nourishing & healthful choice if done well.

This fabulous recipe gets extra gold stars as it is made from chickpea flour which means that it packs a little extra protein & fibre than a grain-based version. Just choose your own toppings - my personal favourite is pesto, veggies, & salmon.

Key Facts

High in protein & fibre
Gluten free
Easy & healthy recipe
Choose your own sauce

Ingredients

2 eggs
1.5 cups (142g) chickpea flour
1/4 cup (32g) tapioca flour
1/2 teaspoon (3g) sea salt
2 teaspoon (9g) olive oil

Preparation

01

Add dry ingredients to a bowl. Make a well in the centre, add the eggs & combine with your hands until you have a crumbly mixture. Then knead in the olive oil until you can bring the dough together into a smooth ball. Cover & leave to rest for 20-30 minutes.

02

If you have a pasta machine you can process the dough through this, or dust a large surface with a little more chickpea flour & use a rolling pin to roll it out into a 2mm piece. Then slice into strips with a large sharp knife (I’d use a carving knife as these tend to be finer).

03

To cook, bring a large pot of water to a boil. Add a large pinch of salt & drop the pasta in. Cook for 1-3 mins depending on the thickness of your pasta.

Serve with your favourite sauce!