Post sponsored by Barilla. See below for more details.
Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!
When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.
I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.
I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.
Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.
When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.
[tasty-recipe id="37907"]
Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
The post Lentil Rotini with Garlicky Kale and Goat Cheese Sauce appeared first on Naturally..
My first boss used to joke that I’d probably be happy on a diet of mostly baby food. He said this because of my obvious love of mushy-textured foods, which I snacked on constantly at work: refried black bean dip, nut pate, and hummus. Especially hummus.
My love of mush hasn’t budged as the years go by. If anything, it’s gotten deeper. I love not just mushy dips, but also mushy porridge, soft/mushy grain dishes, smashed beans, and mushy soups and stews. This is especially true when it comes to puréed soups: the thicker the better, which means the texture sometimes walks a pretty fine line between soup and mush.
This creamy roasted garlic and chickpea soup isn’t offensively thick or mushy, and the addition of tender greens gives it some texture contrast. But it does have that thick, puréed texture that I love so much, and since the base is roasted garlic and chickpeas with a touch of lemon, it’s not so different from hummus soup. I’ve just given it a slightly fancier name 🙂
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the first time I made the soup, I only used one head of garlic. I liked the flavor, but I thought it could easily do with double the roasted garlic. Roasted garlic has none of the kick of the raw stuff, and in fact it gives this soup a mellow sweetness. If you’re very sensitive to garlic, of course, feel free to reduce the amount, but if your garlic heads are medium or small, I suspect you’ll find that two of them is just right.
Otherwise, the soup is super simple. Roasting the garlic is actually the most time-consuming step. Once that’s taken care of, you just sauté some chickpeas and onion, add broth and salt, and blend it all up. Here’s how it comes together.
Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
When I first made the soup, it was in the middle of a week of seasonal peaks and valleys temperature, sunny days and drizzle. I enjoyed it for many lunches with a hunk of homemade sourdough and a little salad. It felt like the perfect transition meal between winter and spring: still hearty enough to be warming and grounding, thanks to the chickpea base, but the puréed texture, spring greens, and burst of lemon made it feel fresh, too.
I could imagine making it again very soon, as New York continues to ride the customary April weather. And although I love the chickpeas here, I’m also eager to try it with some white beans.
Wishing you an easy transition between seasons this week, and I’ll see you back here for the usual roundup on Sunday.
xo
The post Creamy Roasted Garlic & Chickpea Soup appeared first on The Full Helping.
