Vegan Bucatini with Vegetables
Ingredients
- 1 lb pasta
- 4 cloves garlic
- 2 zucchini
- 1 15-oz can chickpeas
- 1 cup unsweetened plant milk
- 2 tbsp tomato paste
- 1 cup baby spinach
- 2 tsp hemp seeds
- 1 bunch broccolini
- pinch crushed red pepper
- salt and black pepper to taste
Preparation
Put on your pasta water to boil and prepare other ingredients while waiting.
Blanch the broccolini in the boiling water until bright green, then remove and set aside.
In a large deep skillet over medium heat, sauté garlic in olive oil until starting to turn golden.
Add zucchini to the pan and salt lightly.
When zucchini has some color, add a pinch of crushed red pepper and cook for one minute.
Add chickpeas and cook for 2 minutes.
Add plant milk and tomato paste, then bring to a quick boil and taste for salt, adding a pinch if needed.
Toss the cooked and drained pasta in the sauce.
Add spinach leaves to wilt.
Garnish with hemp seeds and black pepper.
