INGREDIENTS
- 8 oz (225g) chickpea flour spaghetti
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Herbed Tomato Sauce:
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil leaves, chopped, for garnish
- Vegan Parmesan cheese, for serving (optional)
INSTRUCTIONS
1. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the chopped mixed vegetables with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Set aside.
2. Cook the Chickpea Flour Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the chickpea flour spaghetti and cook according to the package instructions until al dente. Drain and set aside.
3. Prepare the Herbed Tomato Sauce:
- In a saucepan, combine the tomato sauce, minced garlic, dried oregano, dried basil, dried thyme, salt, and black pepper.
- Heat the sauce over medium-low heat, allowing the flavors to meld. Simmer for about 10-15 minutes, stirring occasionally.
4. Combine the Ingredients:
- In a large mixing bowl, combine the cooked chickpea flour spaghetti, roasted vegetables, and herbed tomato sauce. Toss gently to coat everything evenly.
5. Serve:
- Divide the Chickpea Flour Spaghetti with Roasted Vegetables and Herbed Tomato Sauce among serving plates.
- Garnish with freshly chopped basil leaves for a burst of color and flavor.
- Sprinkle vegan Parmesan cheese on top if desired.
Enjoy your nutritious and flavorful Chickpea Flour Spaghetti! This dish brings together the goodness of chickpea flour pasta, roasted vegetables, and a fragrant herbed tomato sauce for a satisfying and wholesome meal.