Roasted Brussels Sprouts and Chickpea Pasta with Creamy Sauce

1. Roast the Brussels sprouts in the oven until tender and slightly charred.

2. Cook the whole wheat pasta according to package instructions until al dente.

3. In a skillet, fry the red onion and garlic until softened and fragrant.

4. Add spinach, chickpeas, and vegan chicken pieces to the skillet and cook until heated through.

5. Prepare the sauce by combining plant-based cream, soya milk, English mustard, pink salt, smoked paprika, black pepper, and nutritional yeast in a bowl or directly in the pan.

6. Mix all components together in the skillet and heat until the sauce is creamy and well incorporated.

7. Serve the dish hot.

Notes

1. This recipe is vegan and provides approximately 860 calories per serving, with 51g protein, 11g fat, and 122g carbs.