By The Honest Grazer | Linda Engelbrecht
We all have those days, weeks, months even, where time seems to whiz by and we find ourselves grabbing yet another ready-made meal or take-away on the run. I was definitely experiencing one of those weeks, but was determined not to give in to another take-away and make a conscious effort to prepare a quick and simple, yet hearty and comforting meal. It was then that I looked at my Happy Earth People Pasta and lone jar of artichokes in the fridge and genius struck. The beauty of chickpea pasta is that it’s 100% legumes, which means your protein, carbohydrates and fiber is already covered, so no matter what you add to it, it’s going to be a satisfying and filling meal.
This took me almost no time to make and is super adaptable, so if you don’t feel like that bite of chili, or crave an extra lemony zing, just leave it out or add some more in. For me, when it comes to pasta, I think simple is best, especially when you’re starting with a base as good as this one.
Simple Artichoke Pasta
Serves 2 | 15min | Easy
- ½ box Happy Earth People Chickpea Pasta
- 1 cup Grilled Artichokes (approximately)
- 5 tbsp. Olive Oil (or a few Jamie Oliver glugs)
- 2 crushed Garlic Cloves
- 1 tsp Thyme
- 1 tsp Oregano
- ½ tsp Dijon Mustard
- Juice of ½ Lemon
- ½ tsp Chili Flakes
- 10-12 crushed Macadamia Nuts (optional)
- 2 tbsp. Nutritional Yeast
- Salt & Pepper
- Add the pasta to boiling water with a good dash of sea salt and let it cook through, but not too soft, approx. 6 min. While the pasta is on the go, prepare the artichokes.
- Crush the macadamia nuts and garlic cloves in a pestle and mortar, or chop finely.
- Shallow fry the garlic, nuts, olive oil, herbs, lemon juice, mustard and 1 tbsp nutritional yeast in a large pan over a medium heat, until the garlic is tender and starts to look creamy.
- Then add in the roughly chopped artichokes and chili flakes.
- Drain off the pasta and add it into the pan, stirring through the ‘sauce’ until all the pasta is fully coated.
- Drizzle over some more olive oil, add a good few cracks of salt and pepper and finish off by sprinkling over the remaining nutritional yeast before happily devouring it all with a massive smile on your face.
The Honest Grazer started as a passion project in a pursuit to find a simpler, more honest way of eating. With a strong focus on whole, plant-based food and striving to make more sustainable life choices, Linda hopes to discover and inspire others through her experiments in the kitchen.