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Journal of Inspired living

Chickpea Pasta with Kale and Goat’s Cheese Recipe


Chickpea Pasta with Kale and Goat’s Cheese Recipe

Credit: Danielle Minnebo

There are some fantastic healthy pasta options available now and one I’m loving at the moment is pasta made from legumes and beans. This recipe uses a chickpea pasta that’s high in protein. Team it with a serve of vegetables and you have a really balanced nutrient-dense meal.

Serves: 4

Ingredients

Method

  • 250g chickpea pasta
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cups chopped kale
  • 1 cup cherry tomatoes, halved
  • ½ cup pitted & chopped black olives
  • 100g goat’s cheese, crumbled
  • 1 cup fresh basil leaves, roughly torn
  1. Bring pot of hot water to boil and add pasta. Cook according to packet instructions.
  2. While pasta is cooking, prepare vegetables. Heat olive oil in large frypan over medium heat. Add sliced onion, chopped kale and cherry tomato. Cook for 5 mins and add pasta, pitted olives, goat’s cheese and torn basil leaves. Mix together until well combined.
  3. Serve topped with extra goat’s cheese and basil.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.