Lemony Chickpea and Roasted Tomatoes Pasta
Ingredients
- 1 small/medium white onion
- 3 garlic cloves
- 500g cherry tomatoes
- 200g chickpeas
- 1 bunch basil (about 20-30g)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
- 2 tablespoons extra virgin olive oil
- Extra virgin olive oil for frying and roasting
- Salt and pepper to taste
- 300-350g pasta (conchiglie)
Serving suggestions
- Vegan parmesan style cheese
- Cashew parm
Preparation
In a bowl, mix together 2 tablespoons of extra virgin olive oil, nutritional yeast, lemon juice, and lemon zest and set aside.
Add the halved cherry tomatoes to a large baking tray, drizzle with some olive oil, salt, and pepper, and shake well to coat evenly, then roast in the oven at 200 degrees Celsius for 25 minutes.
Meanwhile, heat a drizzle of olive oil in a frying pan, add the finely chopped onion, and cook on medium heat for 8-10 minutes until it starts to caramelize.
Add the crushed garlic and cook for another 2-3 minutes, then reduce heat to low while cooking the pasta.
Before draining the pasta, remove 2 tablespoons of the cooking water.
Remove the tomatoes from the oven, add the chopped basil, drained chickpeas, cooked onion and garlic, and the pasta to the tray, mix well, then add the cooking water, the olive oil and lemon mixture, and black pepper and mix everything thoroughly.
Serve with vegan parmesan style cheese or cashew parm.
