Spicy Chickpea Spaghetti with Olives and Artichokes
Ingredients
- 1 package, 8 oz chickpea spaghetti (I used Banza)
- 1/2 cup of pitted green olives
- 2 cloves of garlic minced
- 1 cup of artichoke hearts
- 1/2 diced sweet onion
- 1 jar of Arrabbiata sauce or Marinara (I used Rao’s Homemade)
- Beyond Meat Hot Italian sausage
Preparation
Cook pasta per package directions. Once done, drain and rinse. Set aside.
Heat large pan over medium heat and dry sweat the onion for about 5 minutes. Stir and if it sticks, add a bit of water or broth. Add garlic and stir until fragrant, about a minute, then add the sauce along with olives and artichokes. Let simmer while you cook the sausage.
For the sausage, grill or cook in a skillet until done, then set aside and slice when cool.
Fold pasta and sausage into the sauce using tongs, then serve.
Tips
To make it with 5 ingredients, omit the onion and garlic.
For a milder version, replace Arrabbiata sauce with Marinara.
