What's a picnic without a pasta salad? Give this dish a healthy twist with pasta from Explore Cuisine! Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils! So get your basket packed and enjoy!
This recipe for Organic Chickpea Fusilli with Eggplant, Tomato, and Green Onion from Explore Cuisine is the perfect picnic meal and easy to prepare.
1 package chickpea fusilli, cooked
1 large Japanese eggplant, small dice
1 pint cherry tomatoes, halved
4 garlic cloves, smashed
olive oil
salt and pepper
1 T. parsley, chopped
2 green onions, sliced
Toss eggplant with olive oil. Roast at 400°F until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop. Toss eggplant, garlic, tomatoes (Including juices) with fusilli. Add a splash of olive oil if needed. Season with salt and pepper. Garnish with parsley and green onion. Chill and serve.
1 comment:
I love the idea of using vegetable pasta with more vegetables. The combination must taste delicious.
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