Vegan Chickpea Pasta With Mushrooms Recipe
By Earth of Maria
👩🍳Cook Time: 15 mins
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
1Cook the pasta according to packaging instructions until al dente.
2Meanwhile, 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.
3Add 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.
4Add 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.
5Drain 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.
6Serve immediately, or divide between meal prep containers and store in the fridge for up to 5 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.