Creamy Chickpea Penne Pasta
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, chopped
- 1 cup mushrooms, chopped
- 1 can chickpeas, drained and rinsed
- 7 oz penne pasta
- 1 cup canned coconut milk
- 1 1/2 cups vegetable stock
- 1 tbsp nutritional yeast
- Juice of 1/2 lemon
- 2 tbsp cornstarch
- 1 tbsp tahini
- Salt and pepper to taste
Preparation
Heat the olive oil in a non-stick pan and add the onion. Sauté for 2-3 minutes, until softened.
Add the carrot and the mushrooms and cook for a further 3-4 minutes.
Add the chickpeas, penne, coconut milk, vegetable stock, nutritional yeast, and lemon juice. Simmer over a medium heat for 12-15 minutes.
Stir in the cornstarch and tahini. Season to taste with salt and pepper before serving.
