Penne with Bursted Cherry Tomato Sauce

Makes 2 Servings

Macros: 494cal, fat 31g, carbs 44g, fibre 12g, protein 19g


113g Chickpea Pasta (dry)

1/4 cup Extra Virgin Olive Oil

3 cups Cherry Tomatoes

2 Garlic (cloves, minced)

Sea Salt & Black Pepper (to taste)

1 cup Basil Leaves (chopped)

1 Tbsp Nutritional Yeast


Cook pasta according to the directions on the package. Run under cold water once cooked to prevent from over cooking.

In a large sauce pan, heat olive oil over medium-high heat. Add tomatoes, garlic, salt and pepper. Stir occasionally and cook until all the tomatoes have burst, about 15 to 20 minutes.

Toss pasta with the chopped basil and divide onto plates. Top each serving with the tomato sauce and nutritional yeast. Enjoy!

No Chickpea Pasta: Use any other high-fibre, high-protein pasta such as lentil or black

bean pasta. If using brown rice, quinoa, or regular whole grain pasta, add in extra protein like chicken or, chickpeas, hemp seeds.

No Nutritional Yeast: Use parmesan or omit completely.








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