Chickpea Pasta with Beef Bolognese (+sneaky liver) and all the Veggies

A healthy relationship with food should never be about deprivation. I see so many comments in Facebook groups advocating for insane dogmatic rules and restrictions. Anyone who tells me I should only be consuming 1/4 of an avocado at a time can buzz off.
A few things definitely guide my way of eating- mainly keeping my blood sugar balanced, buying organic, and then whatever I feel like eating I just prepare it so that it’s bioavailable and easy to digest. That’s it!
I haven’t “craved” pasta in literally years, but as I wandered the organic co-op I shop PASTA was dancing around in my head so I found organic chickpea and lentil pasta (made from only those two ingredients), and mixed the sauce in with chopped + pan fried veggies (capsicum, yellow zucchini, mushrooms, and rainbow chard), some of my beef bolognese (with sneaky liver!), and some fresh basil from the garden.
There is always a smarter alternative to conventionally “unhealthy” cravings. Eating healthy should be and can be a pleasure.

Chickpea Pasta with Beef Bolognese (+ sneaky liver) and all the Veggies



- 700ml of beef bolognese sauce (with sneaky liver!) (Recipe HERE).

- 1 box of chickpea or lentil pasta (I used a brand called Chikapea)

- 1 organic red pepper, chopped

- 1 organic yellow zucchini, chopped

- 2 large leaves of organic collard greens, chopped

- a few leaves of fresh, organic, basil

- a few glug's of organic olive oil



1. Bring filtered water to a boil, and cook pasta according to box (generally 2 cups of water per cup of pasta; cooking time will vary depending on type of pasta you chose).

2. In a large, well oiled pan, add in all chopped veggies and cook until soft/ they begin to brown

3. Add in beef bolognese sauce (recipe HERE)

4. Strain pasta when cooked, and add to the pan with sauce; mix through.

5. Serve with fresh chopped basil



1. You can use any vegetables you like, mushrooms, carrots, spinach, etc. Such a great way to incorporate more veggies!
2. Grain-free pasta is awesome, just make sure your buying it organic, with no dodgy ingredients. They should be made 100% of either chickpeas, lentils, rice, or a combination of whatever you choose. I opted for a combo of chickpea and lentil, and they were awesome!

3. You could skip the meat sauce and just use tomato sauce, but make sure you're buying well made sauce with no added sugars, thickeners, or preservatives. My beef bolognese uses a simple sauce from Italy (made with just tomatoes, olive oil, artichokes, salt, and pepper).