Creamy Mediterranean Pasta (GF, DF)
Creamy Mediterranean Pasta is a quick, easy and healthy dish that incorporates the deliciously earthy flavors of roasted peppers, cherry tomatoes, basil and…surprise – hummus!
So, I like cooking, but I also really like simplicity. I know I have said this time and again on the blog, but I am no Martha Stewart when it comes to the kitchen. I am also such a creature of habit and have the same ingredients on hand at all times. Does anyone else find they will eat the same thing over and over for weeks and one day just get so sick of it? That is me to a T! So the other week I was brainstorming ways to get creative with some of my favorite flavors, which fall under the Mediterranean category and this beautiful recipe was born!
Like I said, I am no Martha Stewart but I sometimes have a stroke of genius in moments of despair, like trying to figure out what to eat even with a fridge full of food! I often crave delicious carbs, but I don’t love the way I feel after eating some of the gluten-free pastas out there. My favorite brand is Chickapea Pasta because not only is it gluten-free naturally, but there are 23G of protein per box and it’s only made with two ingredients: organic chickpeas and lentils. Now that’s a superfood pasta I can get behind.
So, I made a fun little video showing the “how-to” in recreating this super simple Creamy Mediterranean Pasta that is gluten-free, grain-free, dairy-free, and full of flavor! Seriously, my reaction in the video says it all! See below for the full recipe also!
Loving Mediterranean pasta flavors? Try these other Chickapea recipes:
- Bruschetta Pasta Salad
- Loaded Greek Chickpea Pasta Salad
- Greek Pasta Skillet with Burst Cherry Tomatoes
- 8 ounces Chickapea pasta, penne
- 1 cup grape tomatoes, cut in half
- 1/4 red onion, thinly sliced
- 1/2 orange pepper, quartered
- 1/2 cup kalamata olives, diced
- 2 cups spinach, packed
- 1/4 cup fresh basil, finely chopped
- 1/4 cup plain hummus
- salt & pepper, to taste
Preheat oven to 400F. Line a baking sheet with parchment paper and add tomatoes, red onion, and orange pepper with olive oil, salt & pepper. Roast for 15 minutes.
While the veg is roasting, bring a pot of salted water to a boil. Add in Chickapea pasta and cook as per box instructions.
Remove pan from oven and dice red onion and pepper into smaller pieces. Add to a separate pan with olives, spinach, pasta, fresh basil & hummus. Over medium heat stir consistently until pasta is fully coated with hummus and creamy!
Add in tomatoes and basil. Season with more salt & pepper, if needed.