Vegan Homemade Chickpea Protein Pasta
Discover the ultimate gluten-free and protein-packed delight with this Vegan Homemade Chickpea Protein Pasta recipe! Made with nutritious chickpea flour and a touch of tapioca flour for elasticity, this pasta boasts a hearty yet tender texture that's perfect for all your favorite vegan sauces. The addition of xanthan gum ensures a smooth and pliable dough, while olive oil enhances its flavor and workability. Ready in just 35 minutes, including a quick knead and rest time, this recipe is a game-changer for healthy homemade pasta lovers. Whether you're experimenting with fettuccine, spaghetti, or any custom shape, this high-protein, plant-based pasta promises to elevate your mealtime with its rich taste and wholesome ingredients. Serve it up with a creamy vegan Alfredo or a zesty tomato basil sauce for a delicious, satisfying meal that's both nourishing and indulgent.
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Ingredients
- 200 grams Chickpea flour
- 50 grams Tapioca flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 120 milliliters Water
- 1 tablespoon Olive oil
Directions
Step 1
In a large mixing bowl, combine chickpea flour, tapioca flour, xanthan gum, and salt, mixing well to ensure even distribution of the dry ingredients.
Step 2
Create a well in the center of the flour mixture and add water and olive oil.
Step 3
Use a fork to gradually incorporate the flour into the wet ingredients until a dough starts to form.
Step 4
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more chickpea flour; if it's too dry, add a few drops of water.
Step 5
Wrap the kneaded dough in cling film and let it rest at room temperature for 15 minutes to relax the gluten-free flour and make rolling out easier.
Step 6
After resting, divide the dough into four portions. Roll out each portion on a lightly floured surface until it's about 1-2 mm thick, using a rolling pin or a pasta machine.
Step 7
Cut the rolled-out dough into long strips of your preferred width, like fettuccine or spaghetti, using a sharp knife or a pasta cutter.
Step 8
Bring a large pot of salted water to a boil. Gently add the pasta and cook for 3-5 minutes, or until the pasta is al dente, checking frequently to prevent overcooking.
Step 9
Drain the pasta using a colander and serve immediately with your choice of vegan sauce or toppings.
Nutrition Facts
| Serving size | (391.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1087.3 |
| Total Fat 27.5g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1342.4mg | 0% |
| Total Carbohydrate 164.1g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 23.3g | |
| Protein 45.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.4mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1697.6mg | 0% |
Source of Calories