Boil a large pot of water and cook Banza chickpea pasta according to the directions. Drain and rinse when done. Set aside.
While the pasta is boiling, add turkey to a non-stick pan on medium-high heat. Season well. Stir and brown, cook until done.
When the turkey is browned, add the cooked eggplant, preferably in diced pieces, along with the sauce. Season well and cook until hot.
Put the drained and rinse pasta back to the large pot and pour the turkey eggplant mixture over top. Stir well to combine.
Serve topped with fresh herbs or grated cheese. Enjoy!
Don’t you just love when you throw whatever you have in the fridge together and it turns into something magical? That’s how I feel about this Eggplant Parm Pasta!
It is PACKED with protein from the ground turkey and Banza chickpea penne, as well as, flavor from the home-grown roasted eggplant and Jersey Italian Gravy. Even during a heat-wave, I ate this for lunch every single day this past week. Worth every single drop of sweat. Worth it.
I can now say, that I completely understand what all the hype is about Banza pasta. It’s fantastic. The texture and flavor is on point, it even reheats well and that is saying a lot for a gluten-free pasta. Also, it’s vegan! Just omit the turkey in this recipe and you got yourself one fine vegan meal.
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