Vegan Chickpea Mushroom Pasta
Ingredients
- 150g pasta of choice
- 1 medium onion, chopped
- 1/2 zucchini, chopped
- 150g mushrooms, chopped
- 1 can chickpeas, drained and rinsed
- 1/2 can coconut milk
- 2 tsp turmeric
- 1 tsp cumin
- 2 tbsp tamari
- 1 tsp cornflour
- 2 cups spinach
Preparation
Cook the pasta according to packaging instructions.
Meanwhile, add the onions, zucchini and mushrooms to a non-stick frying pan and cook for 3-4 minutes, until softened.
Add the chickpeas and pour in the coconut milk together with the turmeric, cumin and tamari.
Stir for 2-3 minutes.
Drain and rinse the pasta and add it to the sauce together with the cornflour and stir until the sauce thickens.
At the last minute, stir in the spinach and cook until it wilts.
