6-ingredient Creamy Tomato Basil Pasta made with all gluten-free, dairy-free ingredients for an easy and healthy(ish) pasta recipe!
Jump to RecipeFor one reason or another, I have been big time craving pasta lately. I did some experimenting to find a recipe that can satisfy both my craving for a rich and flavorful pasta dish without leaving me feeling bloated and crummy. Que: my dairy-free tomato “cream” sauce.
This rich sauce is accompanied by Banza gluten-free chickpea pasta. I prefer this to regular white or whole wheat pasta because it’s packed with protein, fiber, and it’s limited to just a few ingredients. It’s also lower in carbs than traditional pasta. The spaghetti noodle is simply made of Chickpeas, Tapioca Pea Protein, and Xantham Gum.
Rich & Creamy Diary Free Protein Pasta
This rich and creamy tasting pasta dish is a perfect hack on a traditionally heavy dish that’s dairy free and packed with chickpea protein.
Ingredients
Tomato Cream Sauce
- 1 cup tomato sauce of choice I like Thrive Market Tomato Basil
- 1/3 cup bone broth
- 1 14-oz can full-fat coconut oil only the thick top of the can
- 1 clove garlic minced
- 1 tsp black pepper
- 1 tsp salt + additional to taste
- crushed red pepper garnish
Noodle
- 1 box Banza chickpea pasta spagetti
Instructions
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Bring water to a boil and cook Banza pasta for 8 minutes.
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While the pasta is cooking, heat all of the sauce ingredients in a sauce pan over medium heat until fully mixed and the coconut milk is well mixed with no chunks.
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Strain pasta and pour sauce over noodle. Enjoy immediately. Garnish with crushed red pepper for flavor.
I hope you enjoy this delicious, decadent recipe… guilt free!
xoxo,
Jess
