Vegan Creamy Turmeric Pasta
Ingredients
- 150g pasta of choice
- 200g mushrooms, chopped
- 1 can chickpeas, drained and rinsed
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1/4 can coconut milk
- 1 tsp turmeric
- Black pepper to taste
- 1 tbsp corn starch
- 100g tenderstem broccoli, chopped
Preparation
Cook the pasta according to packaging instructions.
Meanwhile, add the mushrooms and the chickpeas to a non-stick frying pan and stir for 5 minutes, until the mushrooms soften.
Add the tamari, maple syrup, coconut milk and turmeric.
Season to taste with black pepper and stir in the corn starch together with the drained and rinsed pasta.
Stir in the broccoli and cook for a further 2-3 minutes, until bright green and soft.
