supergreens pesto pasta sauce w/ chickpea pasta

This post is sponsored by Barilla but the content and opinions expressed here are my own.

Pasta has always been a tricky situation for me for a few reasons (i.g. gluten-intolerant, vegan, dislike heavy food) but I can’t seem to shake my love for it. Luckily, pasta can be creamy and comforting but also vegan, light and gluten-free these days. You might be cringing at the thought of “gluten free pasta” and I totally understand. I’ve had more gummy, disintegrating, cardboard-flavored GF pasta than I’d like to remember BUT I have found the holy grail in a box: Barilla Chickpea Pasta.

Buy it here on Amazon, subscribe to save!

So I also have a confession – I don’t like red sauce. I know, I’m weird, but I just don’t. I also don’t like heavy white sauces like alfredo but I do love creating my own “secret sauces”. I’ll often stick to my very simple creamy cashew sauce (which I’ll be posting soon) but lately I’ve been making a lot of green sauces. These green sauces have a pesto-vibe, but with tons of vibrant, nutritious greens. These are a great addition of flavor, brightness and a big health bonus for the family.

What greens you choose is totally up to you and your family’s preference. I always just grab whatever I have in the fridge (usually spinach and kale). Note that this is a great recipe to make when you have wilting greens that need to be eaten ASAP but aren’t perky enough for a salad. I tend to constantly over-buy greens so I make this pasta sauce a lot! Also, if you’re using spinach or dandelion greens, feel free to use the leaves raw (how I like them). This also goes for lettuces and arugula which also work!

Of course, a pasta dish is only as good as its superstar – the pasta. Barilla Chickpea Pasta may be gluten-free but it holds up just like any wheat pasta. It cooks brilliantly and tastes great too – same bite that you’re used to with traditional pasta. But unlike traditional pasta, you’re getting plant-based protein in addition to fiber and minerals with this chickpea version. Made entirely with one simple ingredient, chickpeas, this legume pasta is a delicious, protein-rich alternative to wheat pastas. Barilla Chickpea Pasta is naturally gluten-free, vegan, non-GMO and made with one of the most sustainable crops on Earth, legumes.

Another amazing new option: Barilla Red Lentil Pasta. Purchase here on Amazon.

supergreens pesto pasta sauce w/ chickpea pasta

  • 1 box Barilla Chickpea Pasta
  • 1 bunch kale, stem removed, leaves torn
  • 1 bunch spinach, stems trimmed
  • 2 cups fresh basil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1/2 cup extra virgin olive oil (+ more on hand if needed)
  • juice from 1 lemon, or to taste
  • salt, pepper
  • shredded vegan parmesan
  1. In a skillet over medium heat, saute onion until translucent. Add garlic and saute for 2 minutes.
  2. Bring a large pot of salted water to a boil. Drop in kale and cook for4 minutes. Add in spinach and cook for another 2 minutes. Remove the greens from the water (do not dump the water yet!!) and place on a towel to drain a bit.
  3. Pour the pasta into the boiling water and cook until al dente, 7-9 minutes.
  4. In a blender, combine cooked greens, onion/garlic mixture, basil, lemon juice, salt and pepper. Add 1/2 cup of extra virgin olive oil and blend. Add more of these to taste: lemon juice, salt, pepper. Add more e.v. olive oil to desire consistency.
  5. Combine cooked pasta with green sauce to coat evenly. Top with shredded vegan parmesan and chiffanoded basil leaves. Serve warm.

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