Gluten-free roasted lemon and chickpea pasta is a vibrant and flavorful dish that caters to those with gluten sensitivities or dietary restrictions. This dish combines the nutty and earthy flavors of roasted chickpeas with the zesty brightness of lemon, resulting in a unique and mouthwatering pasta experience.
The roasted chickpeas add a delightful crunch and a protein boost to the dish, making it both satisfying and nutritious. As a gluten-free alternative, the pasta is typically made from ingredients like brown rice or chickpea flour, maintaining a pleasing al dente texture while accommodating those who need to avoid wheat-based products.
The roasted lemon adds a refreshing and slightly charred citrusy note that balances the richness of the dish. Combined with fresh herbs and perhaps a drizzle of olive oil, this gluten-free roasted lemon and chickpea pasta is a flavorful and well-balanced meal that showcases the creativity and diversity of gluten-free cooking. It’s an excellent choice for those seeking a delectable gluten-free pasta dish that’s both nourishing and satisfying to the taste buds.
Gluten-Free Roasted Lemon and Beet Chickpea Pasta
For the Roasted Beets
- 3 medium beets, peeled and diced
- 1 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
For the Pasta
- 8 oz gluten-free chickpea pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup toasted pine nuts optional
- Salt and pepper to taste
- Grated vegan parmesan optional, for serving
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced beets with olive oil, salt, pepper, lemon zest, and lemon juice. Spread them out on a baking sheet in a single layer.
- Roast the beets in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir them halfway through roasting to ensure even cooking. Once done, remove from the oven and set aside.
- While the beets are roasting, cook the gluten-free chickpea pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked chickpea pasta and roasted beets to the skillet. Toss to combine, allowing the pasta to absorb the flavors.
- Stir in the fresh basil and parsley, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
- If desired, sprinkle with toasted pine nuts for added texture and flavor.
- Serve the Gluten-Free Roasted Lemon and Beet Chickpea Pasta hot, optionally topped with grated vegan parmesan for extra richness.
Enjoy this colorful and nutritious gluten-free pasta dish with the earthy sweetness of roasted beets and the zesty kick of lemon! It’s a delightful meal that’s sure to please both your taste buds and your appetite.