Simple and Light Vegan Gemelli Pasta with Blistered Tomatoes
This healthy vegan recipe makes the perfect weeknight dinner! Gluten-free Banza Gemelli pasta is packed with protein from chickpeas. Blistered tomatoes and fresh lemon create a light, aromatic sauce. Baby arugula adds a pop of green. You’ll love this oil-free recipe for a simple, plant-based meal!
8ouncesGemelli Chickpea Pastaor other whole grain pasta
1 1/4poundsyellow or red tomatoescut into bite-sized chunks
4ouncesbaby arugula
1cupvegetable broth
1/2lemonzest and juice
1/4cuppumpkin seedstoasted
Instructions
To Cook the Gemelli Pasta:
Bring a large pot of water to boil over high heat. When the pot of water is boiling, add the Gemelli chickpea pasta noodles. Stir. Return to a boil. Cook a couple of minutes short of done, when the pasta is still “al dente”. This is usually 4-5 minutes. When the pasta is done, scoop out 2 cups of the pasta water. Then drain the pasta. Set aside. While the water is coming to a boil, prepare the tomatoes
To Blister the Tomatoes and Make the Sauce:
Preheat a wide saute pan over medium heat. Add the tomato chunks. Cook for 2-3 minutes, until the skin is starting to blister, before you stir. Then, stir and blister again, another 1-2 minutes.
When the tomatoes blister, they should start to release their juices. At this time, add the vegetable stock to the pan. Use a wooden spoon to scrape up any bits of tomato from the bottom of the pan.
Bring the pan to a boil, then reduce heat to low and simmer. Simmer 10 minutes, or until the tomatoes start to soften. Be careful not to boil or overcook -- we don't want the tomatoes to become mushy.
To Finish the Gemelli Pasta with Blistered Tomatoes:
When the pasta is done and the tomatoes have simmered, add the pasta to the pan with the tomatoes. Also add the arugula and 1 cup of the pasta cooking water. Increase heat to a simmer. Stir often. Cook until the arugula is wilted and the pasta has absorbed some of the sauce. Season with salt and pepper
Remove from heat. Stir in the zest and juice from half a lemon. Sprinkle on the pumpkin seeds. Serve immediately.