Crispy Pasta with Dip
Serves 415 mins prep20 mins cook
A delightful crispy pasta dish served with a coconut cashew sun dried tomato dip, perfect for a relaxing afternoon snack. This recipe involves baking cooked pasta and tossing it with arugula, micro greens, roasted mushrooms, sun dried tomatoes, avocado, and hemp seeds. The dip is a creamy blend of sun dried tomatoes, coconut milk, cashews, roasted garlic, and seasonings.
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What you need
Instructions
1: Cook the black bean and chickpea pasta al dente. 2: Toss the cooked pasta with oil and spices. 3: Spread the pasta on parchment paper and bake at 400°F for about 15-20 minutes. 4: For the dip, blend together 1/4 cup of sun dried tomatoes, 1 cup of coconut milk, 1/3 cup of cashews, 2 cloves of roasted garlic, and season with salt and pepper to taste.View original recipe