Whether you’re avoiding wheat, looking to up your protein intake, or just want to try something new, these exciting Italian pastas make for a deliciously different dinner
The trend for incorporating more plant-based proteins into our diet is set to skyrocket in 2019, and our new chickpea and lentil pastas are a tasty way to try it yourself. Our gluten-free chickpea casarecce pasta has an authentic Sicilian shape and delicate flavour, while our wholewheat red lentil penne is high in protein and fibre. Both are quick to cook, so they’re perfect for those manic weekdays when you need a speedy supper. Pick them up in store now and try the easy recipe ideas, below.
Roast 1kg of cherry tomatoes with a drizzle of olive oil and a good grating of salt and pepper in a preheated oven at 180°C/160°C fan/gas mark 4 for 45 minutes, until soft and jammy. Heat a little olive oil in a pan and simmer two sliced cloves of garlic until just blushing and golden, then add the roasted tomatoes to the pan. Simmer, squishing a little with the back of the spoon. Cook a pack of chickpea pasta in a pan of boiling salted water according to the packet instructions. While it’s cooking, add a ladle of pasta water to the sauce to reach your desired consistency. Stir the cooked pasta through the sauce and serve with fresh rocket, basil and a drizzle of extra-virgin olive oil.
Bring a large pan of salted water to the boil and cook a pack of red lentil pasta as per the packet instructions. Meanwhile, heat a good glug of olive oil in a frying pan over a medium heat and simmer two sliced cloves of garlic and two fresh sliced red chillies until the garlic turns golden. Add one pack of tenderstem broccoli, tips removed, to the pan, and sauté until tender. Toss the cooked pasta through the broccoli and serve with a generous amount of fresh parmesan shavings and a handful of chopped fresh parsley.