Low-Carb Vegan Fusilli Pasta With Chickpeas and Seasonal Roasted Vegetables

It can be hard to find a high-protein vegan recipe, and even harder to find one that is low in carbs. And what about taste? This recipe has high-quality protein and only a few carbohydrates compared to regular pasta recipes. And it tastes amazing.

The low-carb pasta is Carba-Nada Reduced Carb Pasta - Fusilli. It has about half the net carbs of regular pasta, with only 17, and it includes 7 grams of fiber. You can cook it just like regular pasta, and it tastes just like regular, high-carb pasta. 

On a plant-based diet, it can be a daily challenge to find low-carb meals that are high enough in quality protein. This recipe has plenty. Carba-Nada Reduced Carb Pasta - Fusilli has 15 grams of protein, or the amount in 2 ounces of chicken. Pair that with the chickpeas and vegetables, and you can be sure that you are getting plenty of protein with all of the essential amino acids.

This recipe truly can be seasonal. You can use almost any vegetables that are in season. This recipe calls for zucchini, broccoli, and tomatoes, but those are just suggestions. Button mushrooms or sliced portobellos, cauliflower, turnips, carrots, and onions can all be great when they are roasted. Beets, eggplant, and bell peppers are just a few other ideas. See what your supermarket or farmers’ market has available when you want to make this recipe. 

You can also tweak the recipe by using a different type of beans or some other herbs and spices. For example, you can try black beans and vegetables roasted with cumin and chili powder, or white beans and vegetables roasted with sage and black pepper. 

Recipe for Low-Carb Vegan Fusilli Pasta with Chickpeas and Roasted Vegetables

Makes 6 servings 

Prep time: 10 minutes 

Cook time: 35 minutes 

Ingredients:

• 1 package of Carba-Nada Reduced Carb Pasta - Fusilli
• 2 medium zucchini, cut into strips or chunks 
• 1 head of broccoli, or about 1 pound, cut into pieces
• 1 cup of grape or cherry tomatoes, halved
• 2 tablespoons of olive oil, plus 1 tablespoon
• 1 sprig of rosemary
• 1 15-ounce can of chickpeas, drained 
• Kosher salt and black pepper to taste 
• Optional garnishes and toppings: parmesan cheese (or plant-based parmesan cheese), chopped nuts

Instructions :

1. Preheat the oven to 375. Line a baking pan with foil. Place the vegetables on the foil and drizzle them with 2 tablespoons of olive oil. Sprinkle the rosemary over the vegetables. Bake for 25 to 30 minutes.
2. While the vegetables are roasting, cook the Carba-Nada Reduced Carb Pasta - Fusilli according to the directions on the package. Boil water, add the pasta, and cook for about 5 minutes or until nearly al dente. Drain the pasta and stir in the chickpeas and 1 tablespoon of olive oil. Set it aside until the vegetables are ready.
3. When the vegetables are cooked, add them to the pasta and toss. Taste and add salt and pepper if desired.
4. Plate the pasta and add any additional toppings, such as parmesan cheese. Serve and enjoy!