Maria MarloweThis plant protein pasta dish with arugula, artichoke hearts, and hemp seeds is a delicious way to get your fiber and protein. Unlike traditional wheat pasta, choosing alternative pastas made from beans and legumes significantly increase the protein and fiber.
Chickpea pasta is a favorite as it looks and tastes most like traditional pasta. When paired with other fiber and protein rich ingredients, this makes for one healthy and filling plant-powered meal.
One serving provides approximately 26 grams of protein, from the chickpea pasta (14g) peas (4g), hemp seeds (3g), grilled artichoke hearts (3g), and yes, even the arugula (1.8 g per 3 cups)! The same serving also provides approximately 17 grams of fiber.
Plant Protein Pasta
Yield 4 servings
Ingredients
1 box chickpea pasta
2 cups peas (frozen)
8-12 cups baby arugula
6 oz grilled artichoke hearts
4 Tbsp. hemp seeds
Salt to taste
1-2 Tbsp. Extra virgin olive oil, or to taste
Instructions
Bring a pot of water to a boil.
Cook the pasta 7 minutes or according to package directions.
Three minutes before the pasta time is up, add in the frozen peas to the same pot. When done, drain the peas and pasta.
Meanwhile, put the baby arugula in a large salad bowl. Chop the grilled artichoke heart and add them to the bowl, along with the drained peas and pasta. Top with hemp seeds, pink salt, and extra virgin olive oil. Toss well before serving.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site, www.mariamarlowe.com, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.