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Creamy Pasta with Chickpeas
Recipe Intro From earthofmariaa

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

If I have no idea what to cook my go-to choice is either a nourish bowl or pasta, and today I decided to go with the latter! Featuring mushrooms, peas, and chickpeas for a bit of protein, it did not disappoint for sure (but pasta never could ahah) - I’ll leave the recipe below for you all to try out if you want. -@earthofmariaa

Recipe

Prep time 5mins
Cook time 10mins
Yield: Serves or Makes 4
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ingredients

  • 1 pound pasta, cooked according to package directions
  • 2 medium onions, chopped
  • 4 cups mushrooms, chopped
  • 1/4 cup tomato paste
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 (13.5 ounce) can coconut milk
  • 2 teaspoons paprika
  • 4 teaspoons curry powder
  • 1/4 cup tamari
  • 1/4 cup nutritional yeast
  • 4 teaspoons cornstarch
  • 1 cup green peas
  • Handful spinach

Method

  • Step 1

    Add the onion and mushrooms to a non-stick frying pan and cook for 3-4 minutes, until the mushrooms soften. Then, add the tomato pasta and stir for a minute to coat.

  • Step 2

    Add the chickpeas together with the coconut milk, paprika, curry powder, tamari and nutritional yeast. Cook for 3-4 minutes, stirring frequently, then at the last minute add the pasta together with the cornstarch, green peas and spinach to allow the sauce to thicken and the spinach to wilt. Serve immediately.