My favorite thing about pasta is that it is so comforting. Since it’s the fall, I’ve been really into cooking meals that are cozy and will fill me up. Pasta is the perfect meal for that. Pasta, in my humble opinion, always taste SO much better the day after it’s cooked. When the sauce really seeps into the noodles, it’s to die for. Honestly, I don’t understand why people serve the noodles and sauce separately. There will never be a time on this blog that you will see me serve some pasta with barely any sauce. I do not eat like that. I grew up eating the sauce combined with the noodles. That’s how my mother taught me how to make spaghetti. This reasoning is why I do not order pasta out at restaurants unless the sauce is well combined. Often, many people serve way too many noodles with not enough sauce. So, by the time you’ve eaten the middle of the pasta (if that’s where you start), you’re left with a bunch of dry noodles. That isn’t appealing to me.
I know you’re wondering why I used Chickpea pasta. Well, the company Banza (no this is not sponsored, I’m not making the big bucks yet. ha!) makes this amazing pasta out of Chickpeas and Tapioca Flour. It has 25 grams of protein, 13 grams of flour, and 43 grams of net carbs. This pasta can fool the pickiest eater. There is no way that you could tell that these noodles were made with Chickpeas unless somebody told you ahead of time. I mean, seriously, it’s that damn good. Lately, all of my recipes have been made with Banza. I also enjoy pasta made from black beans, lentils, and sweet potatoes. But, honestly I’m a weirdo that just loves anything that even simply resembles pasta.