If you haven't tried pulse pasta yet it's a great option to mix into your pasta routine - high in fibre (ie. fuel for our gut microbes) and also protein so it's a perfect way to include more plant based meals in your week as you don’t necessarily need to have meat with the dish to get a protein source.
Not sure what it is? Pulse's include legumes, lentils and beans so the pasta is made out of any combination of these (for example I used Sanremo Pea, Lentil, Chickpea & Borlotti Bean Past here).
This is a recipe from my 12 Day Cleanse Program so if you want more Winter warming recipes like this head over and sign on up! In the program we make a big batch of roast pumpkin cubes to use in this recipe plus in the Pumpkin, Spinach & Fetta Muffins that are for breakfast :)
125g pulse pasta
1 x brown onion, sliced
2 x garlic, crushed
1 long red chilli, finely sliced
6 x Silverbeet leaves, finely sliced
2 cups roast pumpkin cubes
Handful of parsley (or any other herbs you have)
4 tablespoons Parmesan/Ricotta/fetta
Cook the pasta according to packet instructions.
Heat a fry pan to medium heat and add the onion. Add a pinch of salt to the onion and cook for up to 10 minutes or until caramelised, then add the garlic, chilli and silverbeet. Stir for 1-2 minutes or until silverbeet is just wilted. Drain the pasta and add to the silverbeet mix with the pumpkin and herbs, plus a drizzle of extra virgin olive oil and toss through. Divide into bowls and top with choice of cheese to serve.