Pasta. Most of us won’t debate it’s the ultimate comfort food, especially when layered with our favorite sauce or pesto.

However, many traditional pastas made with grains or gluten can leave some of us feeling bloated; and not to mention, many are also created with genetically modified wheat and corn whose long-term side effects on humans are still unknown.

Luckily, several alternative pastas made with beans and bean flours have hit the market, giving us the opportunity to indulge in pasta, without the guilt or unwanted side effects. This recipe uses pasta made with chickpeas, submerged in a slightly spicy tomato sauce and infused with our antioxidant-rich avocado oil.

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