Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto

Chickpea Spaghetti with Roasted Carrots
Cilantro Dill Pesto

My health-minded friends at Explore Cuisine have just released a new line of Pulse Pastas.  Certified vegan, organic, and gluten-free – their Pulse Pastas are made in Italy into spaghetti, penne, fusilli, and lasagne shapes.

Pulses are part of the legume family, the term “pulse” referring to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fiber, and low in fat.

Made of chickpeas, red lentils, or green lentils these noodles are much more than a gluten-free pasta substitute, they are smart choice for the chef to savvy home cook, and they make a perfect dish for everyone at the table. Packed with protein, high in potassium, with lower net carbs, and a good source of fiber – beyond the health benefits, these noodles have an impressive taste, texture, and color.

Here, chickpea spaghetti is paired with carrots that have been roasted and slightly caramelized for depth of flavor. The carrots were spiralized for a nifty presentation. Fresh and herby, with bright lemon and zippy garlic flavor – the cilantro dill pesto complements the roasted carrots. It is a simple but very tasty and healthful dish.

Chickpea Spaghetti with Roasted Carrots Recipe

1 package chickpea spaghetti, cooked

2 large carrots, sliced or spiralized

olive oil

salt and pepper

Explore Cuisine Chickpea Spaghetti

Toss carrots lightly with olive oil, season with salt and pepper. Roast in a 400°F oven on a baking sheet in a single layer until tender and slightly caramelized.

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Cilantro Dill Pesto (vegan)

1 c. cilantro, tightly packed

1 c. dill, loosely packed

2 garlic cloves

2 T. lemon juice

1/4 c. pine nuts

1/4 c. olive oil

salt and pepper

Combine all ingredients (through pine nuts) in the bowl of a food processor. With processor running, stream in the olive oil. Season to taste.

Toss spaghetti and carrots with pesto. Garnish with dill.

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Food Network

featuring

Carrots

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

#SensationalSides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. This week’s sensational side features CARROTS. Get inspiration from our very popular Pinterest Board with over 400,000 followers called Let’s Pull Up A Chair here.

My friends at Food Network are sharing some amazing side dishes. You might enjoy taking a peek at other fresh springtime recipes from some fabulous bloggers below…

The Lemon Bowl: Vermicelli Noodle Bowls with Shrimp

TasteBook: Carrot Ravioli with Vadouvan Butter and Carrot Top Pesto

Feed Me Phoebe: Salmon Poke Bowls with Pickled Carrots, Avocado and Spicy Ponzu

Taste with the Eyes: Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Red or Green? Healthy Spicy Carrot Fries

Healthy Eats: 6 Quick Ways to Serve Carrots This Spring

The Wimpy Vegetarian: Citrus Carrots with Ginger

FN Dish: 6 Sensational Ways to Take Carrots Beyond Snacking

4 thoughts on “Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan”

  1. What a nice colorful recipe! I love coriander but I don’t find it here in Sicily, so I am trying to grow it myself, not so successfully though, I don’t have the green thumb:)

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