Chickpea Spaghetti with Roasted Carrots
Cilantro Dill Pesto
My health-minded friends at Explore Cuisine have just released a new line of Pulse Pastas. Certified vegan, organic, and gluten-free – their Pulse Pastas are made in Italy into spaghetti, penne, fusilli, and lasagne shapes.
Pulses are part of the legume family, the term “pulse” referring to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fiber, and low in fat.
Made of chickpeas, red lentils, or green lentils these noodles are much more than a gluten-free pasta substitute, they are smart choice for the chef to savvy home cook, and they make a perfect dish for everyone at the table. Packed with protein, high in potassium, with lower net carbs, and a good source of fiber – beyond the health benefits, these noodles have an impressive taste, texture, and color.
Here, chickpea spaghetti is paired with carrots that have been roasted and slightly caramelized for depth of flavor. The carrots were spiralized for a nifty presentation. Fresh and herby, with bright lemon and zippy garlic flavor – the cilantro dill pesto complements the roasted carrots. It is a simple but very tasty and healthful dish.
Chickpea Spaghetti with Roasted Carrots Recipe
1 package chickpea spaghetti, cooked
2 large carrots, sliced or spiralized
salt and pepper
Toss carrots lightly with olive oil, season with salt and pepper. Roast in a 400°F oven on a baking sheet in a single layer until tender and slightly caramelized.
Cilantro Dill Pesto (vegan)
1 c. cilantro, tightly packed
1 c. dill, loosely packed
2 garlic cloves
2 T. lemon juice
1/4 c. pine nuts
1/4 c. olive oil
salt and pepper
Combine all ingredients (through pine nuts) in the bowl of a food processor. With processor running, stream in the olive oil. Season to taste.
Toss spaghetti and carrots with pesto. Garnish with dill.
#SensationalSides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. This week’s sensational side features CARROTS. Get inspiration from our very popular Pinterest Board with over 400,000 followers called Let’s Pull Up A Chair here.
My friends at Food Network are sharing some amazing side dishes. You might enjoy taking a peek at other fresh springtime recipes from some fabulous bloggers below…
The Lemon Bowl: Vermicelli Noodle Bowls with Shrimp
Feed Me Phoebe: Salmon Poke Bowls with Pickled Carrots, Avocado and Spicy Ponzu
Taste with the Eyes: Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan
Red or Green? Healthy Spicy Carrot Fries
Healthy Eats: 6 Quick Ways to Serve Carrots This Spring
The Wimpy Vegetarian: Citrus Carrots with Ginger