Chickpea Pasta with Electric Tomato Sauce


This delicious alkaline pasta is a perfect replacement for your normal spaghetti night or instead of going out to Olive Garden and spending $50 on acidic food!

  • 5lbs/20 roma tomatoes
  • 2 tbsp oregano
  • 2 tbsp sea salt
  • 1 tsp cayenne pepper
  • 2 tbsp agave
  • 2 tbsp grapeseed oil
  • 2 bay leaves
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 onion
  • 6oz mushrooms
  • 6oz olives
  • alkaline approved pasta (I prefer chickpea penne from Tolerant)


Slice small “X’s” into all of the roma tomatoes. Bring a pot of water to a boil (spring/alkaline water if possible) and place the tomatoes in it. After a few minutes you will notice the skin of the tomatoes peeling back where you cut the “X” in, make sure they are all peeling back before moving to the next step. Once you can see they are all peeling remove them from the boiling water and place them immediately into a pot of ice cold water. Peel the skin. Once all are peeled go ahead and place them and all ingredients (minus the veggies and pasta) into a food processor and blend. The color will be more of a light red, it will not be as dark as traditional store bought pasta sauce. If too thin you can add in an alkaline approved flour of choice, this will help thicken it. Boil the pasta while quickly sauteing the veggies. Once pasta is soft mix all ingredients together and wallah! ENJOY! =)

NUTRITION FACTS: SERVING SIZE IS 1 BOWL ~ THIS FULL RECIPE WILL YIELD QUITE A BIT OF FOOD ~ 520 calories ~ 7g fat ~ 91g carbohydrates ~ 30g protein

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