We are always making delicious food and it’s always a bonus when it’s gluten-free and healthy too!! This pasta is full of flavor and easy to make any day of the week! To make it vegetarian just omit the ground turkey and it is still delicious and a good source of protein from the pasta!
Cooking Method
Prep Time: 5 mins
Cook Time: 30-40 mins
Cooking Method: Stove and Oven
Cooking Temp: Medium and 400℉
Ingredients
- 16 oz chickpea pasta
- 1 lb ground turkey
- 1/2 cup Gigi’s Sensational Sauce
- 1/2 cup pesto, store bought or homemade
- 1 red bell pepper, chopped
- 1 head of broccoli, cut into florets
- 1/2 head of cauliflower, chopped
- 2-4 TBS olive oil
- 1 tsp salt
- 1 tsp pepper
- 16 oz chickpea pasta
Directions
- Preheat the oven to 400℉
- Start by tossing the cut up head of broccoli and chopped red pepper in the 2 TBS of olive oil, 1 tsp salt and 1 tsp of pepper on a baking sheet.
- Then place in the oven to roast on a baking sheet for 15-20 minutes.
- While the vegetables are roasting bring a pot of water to a boil. In a large skillet add 2 TBS of olive oil and the 1 lb of ground turkey then brown the turkey. Set aside.
- Boil the chickpea pasta according to the package directions.
- Once the vegetables are cooked, the turkey is brown and the pasta is done toss everything together in a pot or large bowl. Then add 1/2 cup of Gigi’s sensational sauce and 1/2 cup of pesto.
- Serve and enjoy!
- To make this vegetarian omit the ground turkey!
- Preheat the oven to 400℉
