One-pan dishes are the best kinds of meals. Everything comes together in one pan, so, you ultimately have very minimal cleaning up to do. This one-pan “Kielpasta skillet” (shout out to one of my followers for the name suggestion) is amazing. The kielbasa truly adds a layer of flavor that is complex but also comforting.
Now, we all know pasta is comforting all by itself. But, it more often than not comes with lots of calories and bad carbohydrates. Which is why I look for better alternatives to the traditional pasta. If you haven’t tried our Instant Pot Penne in a Creamy Mushroom Sauce, then you probably don’t know about chickpea pasta. I have been obsessing over this pasta for a very good reason; it has a lot of health benefits. And, I am all about that life.
BENEFITS OF CHICKPEA PASTA:
- Chickpea pasta contains nearly half the amount of net carbs than wheat pasta.
- Because it’s made from chickpeas, it also contains double the amount of protein you will find in wheat or regular pasta.
- Chickpeas are very high in fiber so, with using chickpea pasta in your favorite Italian/pasta dishes, you also quadruple the amount of fiber content.
- And last but not least, chickpeas are a superfood on the low. They are naturally gluten-free, most are non-GMO, and also low on the glycemic index. So, by choosing chickpea pasta, you are choosing a natural superfood.
ONE-PAN KIELPASTA SKILLET
GLUTEN-FREE II PALEO
This pasta is creamy and perfect for a night by the fire or just a quick dinner. All the layers are perfectly perfect together. You can easily make this vegetarian or vegan by omitting the kielbasa and shrimp. And instead of bone broth, use vegetable broth. The whole family is going to love this. And, they will never know you used chickpea pasta. So, the kids will enjoy it and you can have peace of mind knowing they are getting great nutritional value.
ONE PAN KIELPASTA SKILLET
- 2 tbsp. grass-fed ghee
- 8 ounces no sugar added smoked kielbasa sliced or diced
- 1 onion diced
- 2 garlic cloves finely minced
- 1/2 a red bell pepper diced
- salt and pepper
- 3.5 ounces portobello mushrooms sliced
- 1/2 lb. wild caught shrimp peeled and deveined
- 1/2 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 tbsp. arrowroot flour
- 1 cup bone broth
- 1 cup filtered water
- 1/4 tsp sea salt
- an 8-ounce box of chickpea pasta
- 3-4 cups organic baby spinach
- 1 tsp. crushed red pepper flakes
- 1 tbsp. freshly chopped parsley
- To begin, preheat the oven to 350˚F.
- Heat a large cast-iron or any oven-safe skillet over medium-high heat and brown the kielbasa with 1 tablespoon of ghee (about 3-5 minutes). Then, remove the browned kielbasa from the pan and set aside. Add the other tablespoon of ghee to the pan and cook onions, garlic, and bell pepper until onions are translucent (about 5 minutes). Then, season with a pinch of salt and pepper and stir in portobello mushrooms and cook for a couple of minutes. Now, stir in shrimp, paprika, turmeric and cayenne pepper. Continue to sauté for about 3 minutes or until shrimp begins to turn pink. At this point, stir in the arrowroot flour and slowly add the water and bone broth while stirring continuously. Season with 1/4 teaspoon of salt, and add the chickpea pasta. Give everything a good stir and cover the pan. Bake in the preheated oven for 15 minutes.
- At the 10 minute mark, remove the skillet from the oven, stir in the spinach. Return the skillet to the oven and continue to cook for 5 more minutes. Taste and season with more salt if necessary. Finish with crushed red pepper flakes and freshly chopped parsley. Serve immediately.