Vegetable pasta with chickpeas By Recipe: Ingredients: 1 medium onion, dice…

Vegetable pasta with chickpeas

By earthofmariaa


1 medium onion, diced
1 medium carrot, peeled and chopped
1 cup mushrooms, chopped
1 can chickpeas, drained and rinsed
7 oz penne pasta
1 cup canned coconut milk
1 1/2 cups veggie broth
1 tbsp nutritional yeast
Juice of 1/2 lemon
2 tbsp flour
1 tbsp tahini
1/2 tsp salt, or to taste

Add the onion to a non-stick frying pan with a splash of water or a tbsp olive oil. Sauté for a few minutes, until softened. Add the carrot and the mushrooms and sauté for a further 3-4 minutes, until the mushrooms cook down. Next, add the chickpeas, penne, coconut milk, veggie broth, nutritional yeast and lemon juice. Simmer over a medium heat for 12-15 minutes, until most of the liquid had absorbed. Stir in the gluten-free flour and tahini to thicken the pasta, and season to taste with salt and pepper before serving.
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