It is hard sometimes being a little to no carb girl that has high cholesterol. I love meat and cheese and veggies but they are not good for my number. However, sometimes when you leave out the meat, you can treat yourself to a carb.
I was home on a night when I was not supposed to be and found all these ingredients in my house. A well stocked pantry is always your friend! I knew that these flavors would come together to create deliciousness and I was not wrong.
Roasting veggies and chickpeas really gives them a better depth of flavor and adding that umami paste really makes it a meaty dish without the meat. I promise tomato paste is a good substitute if you don't have a Trader Joe's. Make this! You will love the comfort of it, it tastes amazing and you can feel okay about having carbs since there is no meat. Full recipe to follow the montage. Linking up with Meal Plan Monday #102.
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| This doesn't begin to describe the deliciousness |
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| The cast. I love when a plan comes together. As you can tell, cheap wine works. |
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| Get those veggies ready to roast. |
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| I am sure you can imagine how good this smells! |
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| And how about this smell? |
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| Thickened up and delicious. You may need to add more paste to get this color, that is fine. |
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| Roasted and ready! |
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| Holy Cow that looks good! |
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| So do these lovelies! |
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| Mix it all up and make it a party. |
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| Garnishes are always a welcome addition! |
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| Plate it up and enjoy. I miss carbs again! |
1/2 pound thin pasta such as Cappellini
1 tbsp butter
1 medium shallot, chopped
3 cloves garlic, minced
1 jar marinated artichokes, drained and chopped.
1 can chickpeas, drained
1 container grape, campari or cherry tomatoes
1/2 cup white wine
1 tbsp. Trader Joe's umami paste (can sub tomato paste, it won't make a huge difference)
Pinch of red pepper flakes
Parmesan cheese and green onions for serving
Preheat oven to 375. Arrange chickpeas, artichokes and tomatoes on a foiled baking pan. Drizzle with olive oil and season with salt and pepper. Place in oven and cook while you do the other stuff. Cook pasta according to package directions, drain and reserve 1/4 cup liquid. Melt butter in a skillet and add shallot and garlic and saute until softened. Add wine, paste and red pepper flakes and swirl to combine. Add reserved pasta sauce and cook until reduced and darkened, about 10 minutes. Remove pan from oven and place contents in a bowl. Add the pasta to the skillet and toss to combine, then add to the bowl of veggies and chickpeas and toss further. Top with Parmesan cheese and chopped green onions. Enjoy your carbs and smile that there is no meat!
Happy Cooking!
Missy
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