This pasta is WOAH good and super easy, so much so that I make it every other week for to prep as lunch throughout the week. It’s healthy since I make it using Banza® Chickpea Pasta, it’s grain-free, gluten-free, and sinfully delicious.
You guys, ya’ll, friends…. welcome to my latest obsession. A pasta dish that is hearty, tasty, scrumptious, super flavorful, saucy, and HEALTHY. What?! That’s right. Banza® Chickpea Pasta is our new household staple – pasta made with chickpeas! It tastes exactly like the regular noodles. Not. Kidding. They have seriously figured out how to make this stuff and make it right.
Once I discovered their product, I realized that we can be eating pasta every week guilt-free! I even prep this pasta dish for lunch throughout the week. These chickpea noodles are packed with fiber and protein, so they don’t weigh you down like regular noodles and other carbs, and they help keep you full all day.
This pasta is loaded with lots of bold flavor from the Italian sausage, to the tomato cream sauce, to the kale. My husband requests this dish on the reg, guys.
While we don’t eat gluten-free all the time (I like my pizza on the weekends), we try to eat somewhat healthy during the week. So here you go – the perfect gluten-free pasta dish you never knew you needed. But now you won’t be able to live without.
Sausage and Kale Pasta
A super easy, delicious pasta dish with sausage, kale and a creamy tomato sauce. This dish is made grain-free and healthy using Banza® Rotini Chickpea Pasta!
- 1 pound Italian sausage
- 1 onion chopped
- 3 cloves garlic minced
- 1/3 cup dry white wine or chicken broth
- 14 ounces whole, peeled, canned tomatoes and their juices San Marzanos preferable
- 8 ounces Banza® Rotini Chickpea Pasta
- 1/2 cup heavy cream
- 4 heaping cups kale stems removed and roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper
In medium size pot, start water boiling for the pasta.
In another larger pot, cook sausage over medium-high heat until no longer pink, breaking up the meat as it cooks.
Add onion and garlic. Sauté for about 5 minutes, until softened.
Add wine (or chicken broth) and scrape any brown bits off the bottom of the pan. Simmer for another 5 minutes until liquid is evaporated.
Add tomatoes, salt, pepper, and red pepper. Simmer for 10-15 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon.
While the mixture is simmering, cook the Banza pasta. Reserve about 1/4 cup pasta water before draining the pasta.*
Add the cooked, drained pasta, cream, and kale to the sausage mixture. Toss to combine and let the kale soften. Add some pasta water as needed (I use about 1/8 cup).
Top with grated parmesan and crushed red pepper to serve.
*Banza® Chickea Pasta does create some foam, so you want to make sure your heat is not too high or else it will boil over often. Stir it occasionally and the foam should die back down.
Adapted from Food and Wine.