Just like I love my Mung Bean pasta - I love my chickpea pasta! This is a greta alternative for those who find the texture/taste of Mung Bean pasta a little to out there! The San Remo chickpea pasta is a lot milder in flavour and has a texture much like traditional pasta! I was lucky enough to try the chickpea pasta when San Remo sent me a generous box of there new Pulse Pasta goodies to try!
What is it?
Pulses are legumes or seeds like lentils, beans and peas, the San Remo range specifically uses peas, lentils, chickpeas and borlotti beans to create both penne and spaghetti pasta types. Pulses are a nutritious food group, due to being packed with protein and fibre and are both gluten and wheat free.
Nutritional Profile
25g of protein and16.9g of fibre in a 125g serve of dry uncooked pasta! HINT: THATS WHAT WE WANT TO SEE!
WHY I LIKE IT!
♥Good source of protein
♥Good source of fibre
♥Reduced carbs
♥No added salt
♥Tasty
♥Filling
♥5 Health Stars
♥Gluten free and wheat free
♥Only 5 ingredients
INGREDIENTS. for 4
♥500g San Remo Chickpea Pasta
♥2 tbsp olive oil
♥500g pork mince
♥500g veal mince
♥1 onion diced
♥2 cloves garlic, crushed
♥1 bottle (700ml) tomato sauce
♥1 large tin (810g) crushed tomatoes
♥2 chicken stock cubes
♥2 tbsp basil
♥3 bay leaves
TO DO.
In a large frying pan, heat the oil and gently fry the onions and garlic until translucent.
Add the pork and veal mince to the pan and cook until browned.
Add the tomato sauce, crushed tomatoes, stock cubes, basil and bay leaves to the pan and bring to the boil.
Simmer for between 20 and 60 minutes depending on the amount of time you have.
Bring a pot on water to the boil and cook pasta according to packet directions. Drain the pasta a mix with sauce!