Vegan Family Classics with Barilla Chickpea Pasta

Reminiscing over a bowl of Pasta

As my daughters’ approaches fifteen I have been reminiscing. When looking back, we always associate memories with food. There are two meals that I think I will forever treasure. Every time I make these meals. It takes me back to a time before three kids. When I was a new mom to this new little girl and full of hope, fear, and love. It’s funny how vividly you remember your first. I can honestly say that I may not recall as detailed with my other two daughters. I guess you always remember your first time. 

Meals that come with Memories

I remember coming home from the hospital eager to introduce our new baby girl to her nursery.  As I walked in the door. My mother was in the kitchen making one of my childhood favorite meals.  Beef Stroganoff wafting in my nose as I began the daunting new life with this new child.  I cannot explain the gratitude to coming home to that meal.  I no longer associate it with childhood memories of my siblings, and I seated around the table for that yummy pasta dinner. Now its a fond memory of the beginning of motherhood.

Vegan “Beef” Stroganoff

My “Beef” Stroganoff is nothing like my mom’s. It’s now a dairy-free & meat free adaptation of my childhood favorite.  I also have found out that I am allergic to wheat within the last three years. So, other than the name,  Everything in my “Beef” Stroganoff recipe is different.

Some may say it’s a healthier version, but I don’t skimp out on the taste.  Gluten Free pasta has come a long way. My family has always used Barilla Pasta. It’s one of th4 best pastas cooking to al dente perfect in 7-9 minutes and it tastes good every time.

I find with other gluten-free pasta their either have too much rice making them mushy or overcooked. They also may have too much corn making leftovers a gritty mess.  Barilla gluten free pasta has always been my favorite until I found their Barilla Chickpea Pasta .

Dairy Free "Beef" Stroganoff

Dairy Free


  • 1 Beyond Meat Burger Package, thawed and cut intos strips
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced
  • 8 oz. Baby Bella Mushrooms
  • 11 oz. Nestle Almond Cooking Milk
  • 5 oz. Silk Almond Plain Yogurt
  • 1/2 cup of Veggie Broth
  • 2 Tbsp. of Cooking Sherry
  • 2 Tbsp of Rice Flour
  • Salt & Pepper to taste
  • 8.8 oz Barilla Chick Pea Pasta


  1. Add olive oil and strips to pan. Brown strips both sides about 3-5 minutes each
  2. Remove strips and let rest
  3. With remaining drippings add onions, garlic, mushrooms. Let saute for 3-5 minutes
  4. Add Cooking Sherry
  5. Add Steak
  6. Add Almond Cooking milk and stir
  7. Whisk in Rice Flour
  8. Add Beef broth to thin out sauce.
  9. Salt & pepper to taste
  10. Serve over Barilla Chick Pea Pasta
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Tasty Gluten Free Pasta

Then I came across a new find! Have you heard of Barilla Chick Pea Pasta?  I was skeptical at first until I tried the Barilla Chickpea Gluten free pasta! It’s perfect! Not mushy and hello it is packed with protein.  Adding extra protein boost and fiber to my diet was a second benefit.  I usually get Barilla Gluten Free pasta and saw the new box in the aisle. Fiber and plant-based protein is an excellent addition to your meal.  I love that there is one ingredient nothing is enriched; It’s merely chickpea flour.

“Sausage” Pesto Pasta

Another dish that reminds me of my oldest daughter is Sausage Pesto Pasta. It’s an effortless very delicious meal that I found years ago.  I love to make it for New Mom’s families because it’s easy and tastes like love. At least that’s what I have been told. Anytime I ask my family, “What do you want for dinner?” Kyhia always requests Sausage Pesto Pasta, and it’s never rejected by other family members. I can safely say it’s one of her favorites.  This dish is easily switched from dairy-free to dairy with a swap of two ingredients.

“Sausage” Pesto Pasta Recipe

  • 10 oz. Gosh! Vegan Sausage
  • 8 oz. Container Kite Hill Almond Cream Cheese
  • 8 oz Package Earth Grown Mozzarella Shreds
  • 5 oz. bag of Spinach
  • 1 jar Barilla Pesto
  • 2 cloves garlic.minced
  • 1/2 onion, grated
  • Salt & Pepper To taste
  • 8oz. Barilla Chick Pea Pasta


  1. Preheat oven to 375 degrees
  2. Mix Cream Cheese, Spinach, Barilla pesto,garlic and onion
  3.  Add Warm Barilla Chick Pea Pasta and Mix.
  4. Add Don Lee Farms Sausage and Mozzarella Shreds
  5. Bake at 375 degrees for 15-20 minutes until shreds are melted.
  6. Enjoy the deliciousness.

Food Sensitivities and Allergies

As Kyhia is getting older, we realize that like her Mama she has food sensitivities. It’s nice to have a Gluten Free, Lactose-Free Pasta to make her favorite meal.  There are so many dairy substitutes that will never taste like dairy products but are similar enough alternative.

According to the American Nutrition Association,” 70,000,000 people every day suffer from some form of digestive issues.” Growing up I never had food allergies.  It wasn’t until I was in my teens I had mild reactions to certain foods when tested like wheat and peas.

After I had my second daughter things changed.  I began having stomach aches & migraine headaches almost immediately after I ate.  It would also cause extreme gas and bloating.  When it came to the point where I didn’t want to eat  because it was so painful. I decided to go to the Doctor to see what was wrong.

I had the blood test done testing for Celiacs Sprux, Bacterium and H.pylori.  All came back negative, but that didn’t make stomach pains go away.  We did an elimination diet eliminating dairy first which relieved some of the pain, but I still would continuously have an itchy throat, always clearing my throat, migraines, running or clogged nose.  Never associating it with the things I was eating.  I also was trying to eat healthily and was eating whole wheat.

After continued issues I finally got an allergy test. Through testing I discovered that my healthy choices were causing me what seemed like indoor/outdoor allergy symptoms and digestive issues. My allergy test concluded that I was allergic to certain strains of pollen that can be found in wheat, legumes, and citrus fruits like pineapple.  Little did I know that the daily allergy suffering that I thought was from outdoor/indoor pollen were actually from wheat found in the food, skincare, and other products.

Alternatives to Family Classics

Much like myself, my daughter is sensitive to dairy but has no food allergies but a few sensitivities. We still eat gluten-free in my home because it’s easier than making two meals and cross contamination. Often I make a dairy-free alternative when it comes to dinner. Barilla pasta has always been a family favorite and has been able to transition with my family and as we discover options to your traditional pasta like Barilla ChickPea Pasta.  Things have changed on the dinner plate, but when you have the right ingredients, the food will taste good no matter if it is gluten or not.

My Kyhia will be leaving me soon, and I know this won’t be in the dinner rotation as often.  I will savor these yummy meal time request. You have to try the Sausage Pesto Pasta. Tell me what you think? You’re welcome in advance.

Do you have a meal that brings back memories?

My blog is in partnership with Barilla Pasta through Linqia.  I make a commission off the affiliates links, but that does not affect my opinion. I chose these brands because I believe in the product and what they stand for. My Full Disclosure Policy

19 Comments on “Vegan Family Classics with Barilla Chickpea Pasta”

  1. That “sausage” pesto pasta looks great! I love when you’re able to make typical comfort dishes healthier by making them vegan. While I don’t think I could ever go vegan, I do make a point to have more plant based meals now.

  2. It’s so nice to have those recipes that bring to mind so many great family memories.

    It’s also nice that there are so many alternatives available for dietary restrictions and preferences. Things have come so far in taste, texture and accessibility and it’s truly a wonderful thing.

  3. I have not seen the chick pea pasta yet; I’ll have to look for it. I don’t have any dietary restrictions or allergies, but I’m always interested in trying new pasta varieties.

  4. I’ve tried this brand before and my kids even enjoyed it. Of course I could tell the difference in texture and taste, but it wasnt bad at all. I like that there are many options available now expecially to those who have gluten sensitivities.

    • Alone its definitely a different taste and Ive had other gluten free pastas with similar texture. It worked well in both these dishes.

  5. Nice you can make modifications to traditional recipes and start new traditions of your own! We celebrated Christmas with out kids on the 21st of December this past year because of everyone’s crazy schedules and plans (my kids are in their 20s). My eldest son decided we should cook traditional Polish cuisine and in turned into an extravaganza of all of the things I grew up eating. He pulled out a Polish cookbook and I just said, ‘you put that away!’ I can’t believe I remembered all of the recipes!

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