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Chickpea Veggie Pasta

Chickpea Veggie Pasta Image
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  • 1 cup Chickpea Penne Tolerant Foods
  • 1/2 cup Roasted Sunchokes
  • 1 cup Wild Mushrooms
  • 1/2 cup Roasted Broccoli
  • 1 cup wild Arugula
  • 1/2 Onion
  • Herbamere sea salt
  • 1/4 cup Violife shredded mozzarella
  • Nonstick cooking spray
  • Juice of half a lemon


  • Boil your pasta and cook
  • Spray your nonstick spray in your sauté pan
  • Chop half a white onions and add to pan till translucent
  • Chop 1 cup of mushrooms and add to pan
  • Herbamere sea salt season in pan
  • Chop your roasted vegetables and add to sauté pan
  • Add your cooked pasta to sauté pan
  • Mix pasta well with veggies
  • Chop handful of arugula
  • Add to sauté pan- turn off heat
  • Add juice of half of lemon
  • Place into bowl and sprinkle more chopped arugula on top



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