Chickpea Spaghetti With Roasted Vegetables

Name: Chickpea Spaghetti With Roasted Vegetables
Ingredients: 1 package chickpea spaghetti, cooked; 1/4 cup each red, orange, and yellow bell pepper, sliced into batons; 1/3 cup zucchini, sliced into half-moons; 1/3 cup shiitake mushrooms, sliced; 1/2 red onion, sliced into rings; olive oil; salt and pepper; 1 tablespoon olive oil; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce (or gluten-free tamari); 1 tablespoon seasoned rice wine vinegar; several grinds black pepper

Explore Cuisine|March 15, 2016 11:00 am EST

4 (1 ratings)

Print

Loaded with fiber and extremely low in fat, Explore Cuisine’s Chickpea Spaghetti is a sure-fire way to bring your family around the table tonight. The chickpea spaghetti is a perfectly organic, gluten-free, vegan, and vegetarian-friendly pasta made with real, organic pea protein.

Servings

2

chickpea spaghetti with roasted vegetables

Ingredients

1 package chickpea spaghetti, cooked
1/4 cup each red, orange, and yellow bell pepper, sliced into batons
1/3 cup zucchini, sliced into half-moons
1/3 cup shiitake mushrooms, sliced
1/2 red onion, sliced into rings
olive oil
salt and pepper
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce (or gluten-free tamari)
1 tablespoon seasoned rice wine vinegar
several grinds black pepper

Directions

Toss vegetables lightly with olive oil, season with salt and pepper. Roast in a 400-degree F oven on a baking sheet in a single layer until tender and slightly caramelized.
Whisk dressing ingredients together then toss with spaghetti and vegetables. Garnish with sesame seeds (optional).