Gluten Free Pasta Rotini

So much indulgence and healthiness in one Italian inspired pasta dish. 

Course Dinner, Main Course
Cuisine Gluten Free, Italian, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People


Balsamic Onion

  • 1 tbsp olive oil
  • 1/2 cup sliced yellow onion
  • 1 tbsp balsamic vinegar

Other Ingredients

  • 4 cups water
  • 2 cups Banza Chickpea Rotini
  • 2 tbsp olive oil
  • 2 tsp minced garlic
  • 5 cherry tomatoes halved
  • 1 cup baby kale and spinach mix


  1. Put 4 cups of water on to boil for the pasta. In the meantime, heat 1 tbsp of olive oil in a small skillet, and add the sliced onions; cook on high for about two minutes. 

  2. Add 1 tbsp of balsamic vinegar the sautéed onion, stir, reduce the heat to med/low, and cook for about 3 minutes. Remove from heat and set aside.  

  3. Add the pasta to the hot water, cook for about 8 minutes, drain, and set aside. 

  4. Heat 1 tbsp of olive oil in a large skillet, and add the garlic. After a couple of minutes, add the cherry tomatoes, and cook on medium heat for about 3 minutes. Add the baby kale and spinach, and cook for about 5 minutes. 

  5. Once the tomatoes and greens are done cooking, add the pasta and the onions, toss, and enjoy.