Now Accepting New Nutrition & Movement Clients

Online and in-person appointments are available
Chickpea Rotini With Spinach & Walnut Pesto

Chickpea Rotini With Spinach & Walnut Pesto

Greetings pasta fans! You may have been scared away from pasta dishes by all the bad press surrounding carbs. However, fear not this Chickpea Rotini With Spinach & Walnut Pesto is incredibly healthy and will satisfy even the hardcore pasta lover. It’s loaded with fibre, healthy fats, protein and greens.

While there is certainly some validity to the carb scare out there, this mostly applies to refined carbohydrates (white flour and it’s derivitives like bread, pasta, cakes, cookies, muffins and the like).

Like so many other ingredients it’s all about choosing the right kinds and eating them in their right portions. The problem with refined white flour is that it has been stripped of more than half of its nutrients and also has a much lower fibre content as a result.

Instead, look for whole wheat versions of your favourite pasta, or there are some great legume and quinoa-based pastas on the shelf these days as well.

Serves: 4
Time: 20 minutes

Pasta Ingredients

  • 400g chickpea pasta (substitute whole grain or other legume based pasta)
  • 2 cups cherry tomatoes (halved)
  • 2 cups portabello mushrooms (diced)
  • 1 red onion diced
  • 2 tbsp tamari (substitute coconut aminos or soy sauce)

Spinach & Walnut Pesto Ingredients

  • 2 cups baby spinach
  • 1/2 cup walnuts
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 2 tbsps lemon juice
  • 1/8 tsp Sea Salt
  • 1/8 tsp black pepper
  • 1/2 cup nutritional yeast
  • 1/4 cup hemp seeds
  • 1 tbsp dried basil

Instructions

  • Boil some water and cook the pasta according to the package directions.
  • While the pasta is cooking prepare the pesto. Add all of the pesto ingredients to a food processor and blend until smooth. For a thinner pesto add more oil or water 1 tsp at a time until desired consistency is reached.
  • In a medium, pan add the mushrooms and onions and sauteé until soft. Then add the tomatoes and saute lightly for 1-2 minutes. Turn off heat.
  • When the pasta is cooked, drain, rinse, and return to pot. Add the pesto and mix thoroughly.
  • Transfer the pasta to bowls. Top with onions, mushrooms and tomatoes and serve.

As always if you make this recipe I’d love you know how you enjoyed it. You can find me on Facebook or Instagram @kyleyoungnutrition

Kyle Young R.H.N.

Kyle Young R.H.N.

Registered Holistic Nutritionist, Canfitpro Personal Training Specialist, Level 2 Movnat Instructor, Yoga Instructor
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email

Are you ready to change how you feel every day? Let’s work together.

If you’ve decided to take action towards feeling better, the good news is that you’ve already taken the hardest step. I’m excited to help you build on that momentum and help you along the path towards your wellness goals. Using my four pillar approach I’m confident that I can help you eat, move and feel better.

Get My Monthly Picks

Receive a monthly email about things that I think will help you eat, move and feel better: books, podcasts, articles, recipes, workouts, supplement recommendations and more.

DISCLAIMER: The content in this website is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this website.