Lemony Chickpea and Roasted Tomatoes Pasta
Ingredients
- 1 small/medium white onion, finely chopped
- 3 garlic cloves, crushed
- 500g cherry tomatoes, halved
- 1/2 can (400g) chickpeas, drained and rinsed
- 1 bunch basil (about 20-30g)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Zest of 1/2 lemon
- 2 tbsp extra virgin olive oil + extra for frying and roasting
- Salt and pepper to taste
- 300-350g pasta (conchiglie)
Optional toppings
- Vegan parmesan style cheese or cashew parm
Preparation
In a bowl, mix together 2 tbsp extra virgin olive oil, nutritional yeast, lemon juice, and lemon zest. Set aside.
Add the halved cherry tomatoes to a large baking tray. Drizzle with olive oil, salt, and pepper, and shake to coat evenly. Roast in the oven at 200 degrees Celsius for 25 minutes.
Meanwhile, heat olive oil in a frying pan and add finely chopped onion. Cook on medium heat for 8-10 minutes until caramelized. Add crushed garlic and cook for another 2-3 minutes.
Reduce heat to low while cooking the pasta.
Cook the pasta in boiling water according to package instructions. Before draining, reserve 2 tbsp of cooking water.
Remove tomatoes from oven. Add chopped basil, drained chickpeas, cooked onion and garlic, and pasta to the tray. Mix well, then add reserved cooking water, the oil and lemon mixture, and black pepper. Mix thoroughly.
Serve with vegan parmesan style cheese or cashew parm.
