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Gluten Free Creamy Fall Spaghetti

The pasta recipe you're going to make this weekend instead of going out and drinking. Grab your eggplant, Tuscan kale, cherry tomatoes, Eat Banza spaghetti, parmesan cheese, and let's make this GF Creamy Fall Spaghetti.

This is such a heart warming recipe that you can make for yourself in under 20 minutes. The best part is, there's plenty of protein in the Eat Banza chickpea pasta and parmesan cheese, that you can simply enjoy this fat bowl of pasta and not have to prepare any lean protein (if you don't want to). A lazy, but nutritious bowl of pasta - you can't go wrong.

Eggplant and Tuscan kale are both in season, which is why I wanted to use them in this recipe. The more in season the produce is, the fresher and tastier your food will be! Oh, and I promise you can't taste the bitterness of the kale in here, so I got you if kale isn't your favorite.

Let's get to the recipe shall we?

Yields: 1

Prep time: 10 minutes

Total time: 20 minutes

This recipe is gluten free and vegetarian.



1. ½ box of Eat Banza Spaghetti

2. 12 cherry tomatoes, sliced in halves

3. 1 cup of Tuscan kale, chopped medium

4. ¼ eggplant, chopped into cubes

5. ½ chili pepper

6. ¼ cup of freshly shredded parmigiano reggiano

7. 3 TBSPs of extra virgin olive oil

8. 4 garlic cloves, minced

9. Salt

10. Black pepper, Italian seasoning

11. 2 TBSPs tomato paste



1. First, boil a pot of water on the stove top on high. Add a dash of salt and once the water boils, add in the spaghetti.

2. As the water is boiling, prepare the garlic, eggplant, kale, and cherry tomatoes.

3. Add a large frying pan onto another stove top and have the heat on medium-high. Drizzle in 3 TBSPs of olive oil and add in the minced garlic. Stir and add in the cherry tomatoes.

4. Add in the 2 TBSPs of tomato paste and pour in ¼ cup of the pasta water.

5. Add in the eggplant and kale and stir.

6. Salt the veggies and allow the tomato paste/cherry tomatoes to become sauce-y/thicken.

7. Keep the pasta water once the pasta finishes cooking but drain the pasta.

8. Add in more pasta water if the veggies haven't finished cooking and the sauce isn't thickening enough.

9. Now, add in the pasta and stir it well.

10. Add in the ¼ cup of parmesan (or more if you'd like). Stir well.

11. Taste for salt. Add if necessary.

12. Season with black pepper and Italian seasoning to your liking.

13. Serve and garnish with basil if you'd like.

14. Enjoy!


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