Creamy Pasta with Chickpeas
Ingredients
- 125g pasta of choice
- 1/2 medium onion, chopped
- 150g mushrooms, chopped
- 2 tbsp tomato paste
- 1/2 can chickpeas, drained and rinsed
- 1/4 can coconut milk
- 1/2 tsp paprika
- 2 tsp curry powder
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- 1 tsp cornflour
- 1/4 cup green peas
- Large handful spinach
Preparation
Cook the pasta according to package instructions until al dente.
In a large pan, heat a little oil or water over medium heat and sauté the chopped onion and mushrooms until softened.
Add the tomato paste, drained and rinsed chickpeas, coconut milk, paprika, curry powder, tamari, and nutritional yeast. Stir to combine and simmer for a few minutes.
Mix the cornflour with a small amount of water to form a slurry, then add it to the sauce to thicken, stirring well.
Stir in the green peas and spinach, cooking until the spinach wilts.
Drain the pasta and add it to the sauce, mixing everything together until well coated.
Serve immediately.
