Bruschetta pasta
A healthy pasta dish that incorporate all the flavors of the classic bruschetta appetizer
Servings 6
Calories 363kcal
Ingredients
- 1 lb sangria, cherry, grape tomatoes
- 1/2 cup chopped onion
- 1 small bunch basil
- 4 large roasted garlic cloves
- 1/2-3/4 cup feta or vegan feta
- 1 box chickpea pasta; any shape
- 1/2 french baguette
- balsamic or balsamic reduction for serving
- salt and pepper to taste
- 2-3 tbsp melt butter or oilve oil
Instructions
- Cook chickpea pasta according to instructions, but be sure to slightly undercook so it is not mushy. Usually about 6 minutes and then strain additional water.
- Chop tomatoes in half and place in a large bowl. Add in chopped onion and chopped roasted garlic cloves. Cut basil into small strips and add to bowl
- Mix everything together in the bowl and add salt and pepper to taste. Fold in feta cheese and pasta.
- Slice the baguette into cubes and brush with butter or oil. Place in the oven at 375 for about 5-10 minutes until the bread is crispy.
- Add in croutons or you can wait till serving to be sure they stay nice and crisp. Add balasmic to taste when serving. Can serve cold or hot. Keep leftovers in an airtight container in the fridge for 3-4 days.
Notes
Nutrition Facts calculated without balsamic reduction
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 56g | Protein: 17g | Fat: 11g