Explore Cuisine: Pastas Made From Organic Beans, Chickpeas, & More! Full of Protein & Fiber

BBQ & Picnic season is upon us! What's a picnic without a pasta salad? Everyone loves pasta salad, but not everyone likes the empty calories. Give this dish a healthy twist with pasta from Explore Cuisine! Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Their pasta is full of protein, iron, and fiber, making them a much healthier alternative to regular white pasta. these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils! So get your basket packed and enjoy! And the best part, they taste great! Many are colorful so they really brighten up your dish! Keep reading to learn more. 

Their super impressive bean patas contain One Ingredient: ORGANIC BEANS. In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Seriously amazing right! Their bean pasta line contains Adzuki, Edamame, Soybean, and Black Bean. Best yet they are all organic. 

This recipe for Organic Chickpea Fusilli with Eggplant, Tomato, and Green Onion from Explore Cuisine is the perfect picnic meal and easy to prepare. Check out the recipe below. It is sure to be a huge hit at your next BBQ or get-together.

Chickpea Fusilli with Eggplant, Tomato, Green Onion

Ingredients:

• 1 package chickpea fusilli, cooked
• 1 large Japanese eggplant, small dice
• 1 pint cherry tomatoes, halved
• 4 garlic cloves, smashed
• olive oil
• salt and pepper
• 1 T. parsley, chopped
• 2 green onions, sliced

Preparation:

1. Toss eggplant with olive oil. Roast at 400°F until brown and tender.
2. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.
3. Toss eggplant, garlic, tomatoes (Including juices) with fusilli. Add a splash of olive oil if needed.
4. Season with salt and pepper. Garnish with parsley and green onion.
5. Chill and serve.

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