Buffalo Chickpea Pasta Bake
This delicious and healthy buffalo chickpea pasta bake is an easy meal to make for a weekday dinner, meal prep or game day dish. It is gluten free, vegetarian and can be made dairy free or vegan!
Equipment
- Baking Dish
Ingredients
- 8 oz cooked chickpea pasta measured dry; see note for substitutions
- 1 cup buffalo sauce
- 1/2 cup almond milk
- 3/4 cup plain yogurt greek or thick dairy free
- 2 small stalks celery diced
- 2 cups shredded spinach or kale optional
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- green onions to garnish
Instructions
- If your pasta is not cooked, cook your pasta according to package instructions and drizzle with olive oil after draining to prevent sticking
- Preheat oven to 350 degrees Fahrenheit
- In a mixing bowl, add diced celery, spinach or kale if using, and pasta.
- In a large measuring cup or bowl, mix together buffalo sauce, almond milk, plain yogurt, 1/2 cup of shredded cheese, garlic powder, onion powder, salt, and pepper.
- Pour liquid mixture over the dry ingredient mixture and toss until each piece is evenly coated
- Pour into an oiled 8 inch baking dish in an even layer
- Add remaining 1/2 cup (or more if you prefer) of shredded cheese on the top
- Bake at 350 degrees Fahrenheit at 30 minutes and optional broil at the end for a crispier cheese top
- Serve with chopped green onions on top!
Notes
- pasta: I used chickpea pasta for this recipe and have used regular and brown rice pasta as well. I have not tested any others. Stick to any short pasta shape such as rigatoni, penne or ziti.
- For vegan or dairy free, use a non-dairy shredded cheese that melts well or skip entirely
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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