Creamy Garlic & Thyme Spaghetti with Chickpeas and Greens
Ingredients
- 4-6 servings of spaghetti
- 1 can of chickpeas (225g)
- Around 100-200g Green peas
- 1/2 package garlic & thyme oumph (@eat_oumph)
- 4 garlic cloves
- 600ml oat cream (or another type of vegan cooking cream)
- Spinach - frozen or fresh (add as little or as much as you like)
- 1 tbsp soy sauce (soya)
- 1 tbsp vegetable fond
- 2 tbsp oil
- Salt, black pepper, dried thyme
Preparation
Boil salty water and add the spaghetti. Boil for 10-12 minutes or until soft.
Heat oil in a large pot or frying pan. Dice the garlic and add it to the pan along with the oumph. Fry until golden brown.
Add the chickpeas, about 1 tbsp thyme, lots of black pepper, and salt. Fry for a few more minutes. Then add the green peas and spinach. Fry until they have defrosted.
Pour in the oat cream, along with soy sauce and vegetable fond.
Add the cooked spaghetti and let simmer for 10-15 minutes until everything is combined and creamy.
Adjust the seasoning by adding more salt, thyme, black pepper, and garlic powder if desired.