Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri
Submit sponsored by Barilla. See under for extra particulars.
Relating to pasta within the winter, I have a tendency in direction of pasta with cream sauces or loaded up on cheese. It’s a hold-over from all these snowy days within the Midwest. Nonetheless, now I often go for one thing I can throw within the automotive for a highway journey or work day. That’s the place this pasta is available in with a bit assist from Barilla Chickpea Casarecce.
Roasted candy potatoes, or not.
I not too long ago requested my three-year outdated why he decidedly didn’t like candy potatoes anymore. His reply: they style like rubbish. Once I posted this on Instagram, there have been fairly a number of individuals who agreed with him. So, this part is for these individuals.
Swap out the candy potatoes for roasted squash or roasted cauliflower for the cooler months. Through the summer time months, you possibly can guess that I’ll be making this with smoked tomatoes and candy corn.
Batch it: Chimichurri
Chimichurri is a type of sauces I batch make as a result of if I’m going to spend time making it, I’m going to make lots of it. I apply it to grain bowls, tacos, eggs, soups, and pasta (like on this recipe). You can also make fast work of this sauce with assist from the meals processor, however I usually simply use a knife to cut every part.
Barilla’s Chickpea Casarecce Pasta
As I discussed earlier than within the recipe for broccoli pesto pasta, I really like the form of this Chickpea Casarecce from Barilla. I additionally love that it’s just one ingredient however cooks up like conventional pasta (vacation it’s form rather well!) Whereas I went with an additional saucy pasta final time, I needed to showcase the flexibility with this dish that’s a bit extra pasta-salad than dinner dish. It’s the proper pasta to pack-away for a piece or picnic lunch. You could find all 4 varieties (Purple Lentil Penne, Purple Lentil Rotini, Chickpea Rotini and Chickpea Casarecce) on Amazon.
four ounces Barilla Chickpea Casarecce
1 medium candy potato
1 garlic clove, minced
1 tablespoon olive oil
¼ teaspoon seas salt
1 recipe for chimichurri
- Warmth your oven to 425˚F. Give the candy potatoes a great scrub and reduce into ¼” cubes. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast till the candy potatoes are tender and beginning to brown, 25 to 30 minutes.
- Whereas the candy potatoes are roasting, put together the chimichurri.
- Lastly, cook dinner the pasta. Convey a pot of salted water to a boil. Add the Chickpea Casarecce and cook dinner till al dente, 7 to eight minutes. Drain, reserving 1 cup of the pasta water, and return the pasta again to the pot.
- When the candy potatoes are executed, add them to the pasta together with ⅓ to 1/2 cup of the chimichurri. Stir to mix and serve scorching. This pasta can be served chilled. Whichever means you go, preserve additional chimichurri on hand- the pasta likes to absorb the sauce and also you may want a bit extra!
Disclosure: This recipe was created in partnership with Barilla. All ideas and opinions are my very own. It’s content material like this that helps me preserve this web site operating to supply the vegetarian recipes you see each week.