Pumpkin Chickpea Pasta
with Brussels Sprouts + Parmesan
When out of fresh foods, there’s always pasta, canned goods and frozen veggies!
I made this recipe a while ago and had it in the back of my mind to make again. You guys know how much I love pumpkin! This time I swapped the mushrooms for frozen brussels sprouts (which I thawed in the microwave and cooked in a skillet with some olive oil) and added a cup of leftover chickpeas to the mix.
Pasta was 2 oz each of a mix of penne and the last of a bag of rigatoni. With grated Parmesan -
This pasta is “stick to your ribs” filling. I thought halfway through it would be interesting with nutritional yeast too! The husband said it was like “a strange version of mac ‘n cheese.” (He doesn’t really like pumpkin so that was a good response!)
Chocolate craving alert! I decided to have a little Stonyfield After Dark Chocolate Frozen Yogurt with a crushed Trader Joe’s meringue. (Wasn’t craving any chocolately ice cream after lunch, but after dinner I was.) This glass was a wedding present to my grandmother, and she’s been married over 60 years!
Because of our late lunch, I didn’t really need a snack (and knew we were having an earlier dinner). I did have a cup of tea with milk around 4:00 –
Caught In The Act
He really does eat nut butters almost every night for dessert. Naughty for eating straight from the jar! (Although he was finishing it off).
KERF was recently added as a featured “wellsite” on the healthy community Wellsphere! I’m honored The Wellsphere: Healthy Recipes page that I’m on has some really cool info – videos, community, tips, etc. I found the list of diet and health books interesting and the Q&A has some good info.