Marinara & “Sausage” Pasta (ideal for diabetics)
This recipe uses gluten-free chickpea pasta in place of regular wheat-based pasta, and a jarred marinara sauce with no added sugar. In place of meat, I used crumbled tempeh, a probiotic-rich fermented soy product that can support healthy blood sugar.2 Earthfoods per serving ❤️❤️
Servings Prep Time
6servings 15minutes
Cook Time
20minutes
Servings Prep Time
6servings 15minutes
Cook Time
20minutes
Ingredients
  • 18-ounce package organic tempehI like Lightlife Organic Tempeh
  • 12ounces water
  • 2tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
  • 1tsp. smoked paprika
  • 1 tsp. garlic power
  • 1tsp. onion powder
  • 1/2tsp. oregano
  • 1/2tsp. sage
  • 1/4tsp. fresh ground pepper
  • 1/4tsp. thyme
  • 1box Banza Chickpea Pasta
  • 1 tbsp. extra virgin olive oil
  • 124-ounce jar no added sugar pasta sauceI like Newman’s Own Organic Marinara Sauce or Mia’s Kitchen Kale Pasta Sauce
  • fresh basil, cut into ribbons
Instructions
  1. Crumble the tempeh and add to a large pan. Add water through thyme and stir well.
  2. Bring to a simmer on medium-low heat for 20 minutes or until tempeh has absorbed all the water. Meanwhile, prepare pasta according to package instructions, drain and set aside.
  3. When tempeh has absorbed all of the liquid, mix in oil and continue to cook on medium heat for another 5 minutes. Add jar of sauce to the pan and cook until heated through.
  4. Serve sauce over cooked pasta and top with basil ribbons. For an extra Earthfood serving or two, add a nice leafy green salad on the side!
Recipe Notes

Nutrition Facts per servingCalories: 285Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 530 mg; Potassium: 485 mg; Total Carbohydrate: 35 g; Dietary fiber: 11 g; Net Carbohydrates: 24 grams; Sugar: 7 g (0 grams added sugar); Protein: 18 g