Chickpea Pasta with Hemp Seed Marinara
Tomato marinara chickpea pasta with hemp seeds and basil! Lots of sauce, flavorful fresh basil and hemp seeds in pasta tastes like Parmesan and will remind you of old school pasta that you used to be able to have, just gluten-free and dairy-free.
Servings: 1
Equipment
- 2 x Stovetop pots with lids
Ingredients
- ½ box Banza Chickpea Spaghetti
- 1 cup Rao's Marinara sauce or Marinara Basil
- 20 full fresh basil leaves large, washed
- ¼ cup hemp seeds
- 1 pinch pink Himalayan Sea Salt or plain Sea Salt
Instructions
- Cook the pasta according to the Banza Box - about 8 minutes on medium - strain, rinse and add to a large pasta bowl. Set aside.
- In a medium saucepan over medium heat - slowly warm up the marinara sauce for about 2-3 minutes.
- Change the stovetop setting to low. Add salt and fresh basil leaves to the marinara mixture and stir.
- Remove from heat. Pour sauce over pasta and enjoy immediately (or let cool for a smidge)
Notes
My favorite sauce is the Rao's. Barely any ingredients, and if there are more than a few they are all whole ingredients. You will not find soy here or bad oils. And Rao's is gluten-free. // My other favorite thing here are the hemp seeds and the chickpea pasta. If I do chickpea pasta it's ONLY Banza. They have fun shapes are are certified gluten-free. // Hemp seeds are the best kep secret! Tastes like nuts but they're not nuts being so versatile as nut-replacements. So hemp seeds in marinara reminds me of parm cheese and it tases mighty good. // Make sure your hemp seeds are certified gluten-free, try Nuts Dot Com gluten-free section. //