Description
Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.
Ingredients
- 1 15-oz. can garbanzo beans, drained, rinsed and patted dry
- avocado oil spray
- 1/4 cup hemp hearts
- 1 15-oz can tomato sauce or strained tomatoes
- 1 TBSP dried or fresh oregano
- pinch Himalayan sea salt
- 1/2 tsp garlic powder
- 1 TBSP vegan parmesan cheese, plus more to taste
- 1 package Cece’s Veggie Noodles Co. White Sweet Potato Spirals
For serving
- vegan parmesan
- fresh basil
- hemp hearts
Instructions
- Spray a large saucepan with avocado oil spay and heat over medium-high heat.
- Add the rinsed and dried chickpeas to a mixing bowl and toss them with oregano, Himalayan sea salt, garlic powder, hemp hearts, and vegan parmesan cheese.
- Add the chickpeas to the pan and cook them for 8-10 minutes, or until they’re crispy and light golden brown.
- Reduce the heat to medium-low and add the tomato sauce, a bit more vegan parmesan cheese, and stir to combine
- Bring mixture to a simmer over medium-low heat. Once it’s simmering, reduce the heat to low and continue until the sauce thickens, about 5-10 minutes, stirring frequently.
- Sample the sauce and adjust the seasonings as needed. Add more oregano, vegan parmesan, or garlic to your liking.
- To make white sweet potato noodles, bring a large pot of water to a boil. Once it’s boiling, add the white sweet potato spirals and cook them for 4-5 minutes (4 for al dente, 5 for more tender noodles). Drain the noodles and set them aside.
- To serve, add the white sweet potato spirals to a pasta plate and top them with chickpea & hemp heart bolognese. Garnish with optional toppings (see above).
- Store the leftovers separately in the refrigerator for 3-4 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free