Get the Recipe: Vegan Chickpea Pasta With Mushrooms (Gluten-free & Oil-free)

🧂 Ingredients

• 2 cups gluten-free pasta

  of choice
• 1 medium onion

  chopped
• 1 medium green bell pepper

  chopped
• 2 tbsp tomato paste
• 1 cup chestnut mushrooms

  chopped
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic granules
• 1 tin chickpeas

  drained and rinsed
• 1/2 cup chopped tomatoes
• 1/2 cup plant based milk

  unsweetened
• 2 tbsp nutritional yeast
• 1/2 cup green peas
• 1/2 tsp sea salt

  or to taste

Instructions

• 1 Cook the pasta according to packaging instructions until al dente.
• 2 Meanwhile, add the onion, garlic and tomato paste into a non-stick frying pan
  together with a splash of water (around 2 tbsp). Sauté for 2-3 minutes, until
  softened and fragrant.
• 3 Add the mushrooms, turmeric, cumin, and garlic granules. Continue to sauté for a
  further 3-4 minutes, until the mushrooms start to cook down and soften.
• 4 Add the chickpeas, chopped tomatoes, plant based milk and nutritional yeast.
  Simmer and stir over a medium heat for around 5 minutes to allow the sauce to
  thicken slightly.
• 5 Drain and rinse the pasta. Transfer it to the frying pan and stir it through the
  sauce together with the green peas, seasoning with sea salt.
• 6 Serve immediately, or divide between meal prep containers and store in the
  fridge for up to 5 days.

Nutrition Info