Everyone knows the Gigi Hadid viral pasta, and originally, I made this recipe with dairy, gluten, vodka... But now, I've made an anti-inflammatory version that's just as good, and more nourishing for your body! My family and friends don't miss the original version at all. We've got more protein from chickpea pasta, no dairy, and no need to go buy a bottle of vodka 😂
Ingredients:
Makes about 4 servings
- One box of chickpea pasta (I like penne or rigatoni shapes the best)
- One 13.5 oz can of coconut cream or full fat coconut milk
- One 6 oz can of tomato paste
- 1/2 white onion
- 4 garlic cloves, crushed or minced
- 1-2 tbsp chilis (Calabrian chilis or Trader Joe's Bomba Hot Pepper Sauce work)
- 1 c pasta water
- basil
- nutritional yeast
- olive oil
Directions:
- Dice 1/2 of your onion.
- Place a large pan on your stove on medium heat, and generously drizzle with olive oil (about 3 tbsp).
- Add onions and let cook for about a minute, then add crushed garlic.
- Cook until the onions and garlic become translucent.
- Meanwhile, boil your pasta of choice.
- Then add the entire can of tomato paste to the onions and garlic.
- Combine the onions and tomato past for about 3 minutes, or until the mixture darkens.
- Lower the heat to medium-low, and add about half the can of the coconut cream.
- Mix until combined, then add your chilis and mix.
- Drain your pasta, reserving at least 1 c of the pasta water.
- Add your pasta to the tomato mixture, and 1/2 c of the pasta water.
- Combine, adding in more pasta water as desired to reach a slightly liquidy consistency.
- Serve with basil and nutritional yeast on top.
You can double this recipe by boiling two boxes of pasta, and adding the entire can of coconut cream. For some additional protein, I recommend chicken or shrimp. Don't forget the veggies and make some brussel sprouts or broccolini on the side! SO GOOD. This recipe has been a winner for every single person I've made it for-- I know you'll love it! 🫶