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Delicious, nutritious, and innovative, Chickpea + Turmeric Pasta is the gluten-free meal you’ve always been craving. Golden yellow with a wonderful texture, this vegan pasta combines the nutritional prowess of turmeric with the robust flavor of chickpeas to create a uniquely extravagant taste. Simple and accessible, this high-protein pasta can be cooked in just three minutes!
For a flavorful twist, add coconut to curried vegetables! In a large skillet on medium heat, melt (1) tbsp coconut oil. Add fresh onion, red pepper, green beans, tomatoes, garlic, and ginger. Stir frequently while cooking for 4.5 minutes, until the veggies are tender but still crisp. Stir in (3/4) cup coconut milk and curry powder, and red pepper flakes. Cook until warm and veggies are done to your liking, season to taste with salt and pepper.
While the veggies cook, cook pasta according to directions, for about 3 minutes. Drain, then melt remaining coconut oil in the pot from pasta and GENTLY toss the pasta in oil with white pepper and salt. Cover with curried veggies, garnish with fresh cilantro, and enjoy!