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