What if I told you I’ve found a penne pasta that’s vegan, organic, non-gmo, gluten-free, nut-free and no added sugar? You’d probably say, ‘blech’, right? I’m the ultimate pasta snob but I’m determined to find a healthy and DELICIOUS pasta and I found it! And it’s right here in my backyard – well, up the road about 26 miles – but it’s close!
This pasta is made of two ingredients – chickpeas and lentils – yup, that’s it! And it tastes even better than the regular stuff. Now this company is currently only in Canada but they are planning on expanding to the US and I will be talking to them about a giveaway soon. By the way, this is not a sponsored post. I’m just so happy about this pasta that I wanted to share it!
UPDATE: Wow, this pasta is available starting today on Amazon so US residents can now give it a try!
I used beautiful Italian turkey sausage from Nicholyn Farms and their freshly picked Swiss chard and cherry tomatoes. The onions are HUGE right now and topping it with Parmesan is heavenly. So Darn Delicous!
This recipe is going into the Fall ebook and I hadn’t planned on sharing it here but I’ve had a lot of requests for it since I posted it on Instagram so I hope you try it soon. You’ll love it!
PS. I’ve redesigned the blog and I’m having a few hiccups so please bear with me. Smooth sailing soon (said all food bloggers everywhere!)
Penne with Italian Sausage and Swiss ChardPrint Recipe
- Kosher salt
- 8 ounces Chickapea Pasta (or whole wheat pasta)
- 1 tablespoon extra-virgin olive oil
- 2 hot or regular Italian sausage links (about 4 ounces), casings removed
- 1/2 onion, thinly sliced
- 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
- 1 clove garlic, thinly sliced
- 1 basket of cherry tomatoes (15-20)
- Freshly ground pepper
- 1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)
Bring a large pot of salted water to a boil. Add the pasta and cook according to directions. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.