Chickpea pasta with a creamy sauce
Servings Prep Time
1person 15minutes
Cook Time
10minutes
Servings Prep Time
1person 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. While pasta is boiling
  2. Preheat the pan to the medium heat and add a splash of natural oil(I use almond) follow by chopped mushrooms and carrots, let it cook 3 minutes without disturbing or until you see some color is developing.
  3. Add a finely minced clove of garlic and half a teaspoon of dried thyme to the pan and stir the veggies. Sprinkle sea salt and freshly cracked black pepper on top and let it cook for additional 5 minutes.
  4. Your pasta should be ready by now, drain it and start preparing the sauce by mixing 1 tbsp sweet chili sauce, 2 tbsp coconut yogurt, 2 tbs finely chopped sun-dried tomatoes, a pinch of garlic powder, 1 tbsp apple cider vinegar, 2 tbsp nutritional yeast, salt and pepper to taste.
  5. Stir half of the veggies in the sauce.
  6. Add pasta to the plate and dollop of the sauce on top. Stir well, topped with sliced tomatoes and mushrooms with carrots. Sprinkle with hemp seeds and basil leaves. Serve straight away