Get the Recipe: Vegan Chickpea Pasta With Mushrooms (Gluten-free & Oil-free)
Serve a plate of vegan chickpea pasta with mushrooms for a wholesome, quick weeknight dinner that's bursting with flavour. Made with simple pantry ingredients, this is easy comfort food at its best, which also happens to be great for meal prep. Oil-free and gluten-free, as long as you use gluten-free pasta.
Ingredients
- 2 cups gluten-free pasta, of choice
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 tbsp tomato paste
- 1 cup chestnut mushrooms, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic granules
- 1 tin chickpeas, drained and rinsed
- 1/2 cup chopped tomatoes
- 1/2 cup plant based milk, unsweetened
- 2 tbsp nutritional yeast
- 1/2 cup green peas
- 1/2 tsp sea salt, or to taste
Equipment
- Non-stick saucepan
- Non-stick frying pan
Instructions
- Cook the pasta according to packaging instructions until al dente.
- Meanwhile, add the onion, garlic and tomato paste into a non-stick frying pan together with a splash of water (around 2 tbsp). Sauté for 2-3 minutes, until softened and fragrant.
- Add the mushrooms, turmeric, cumin, and garlic granules. Continue to sauté for a further 3-4 minutes, until the mushrooms start to cook down and soften.
- Add the chickpeas, chopped tomatoes, plant based milk and nutritional yeast. Simmer and stir over a medium heat for around 5 minutes to allow the sauce to thicken slightly.
- Drain and rinse the pasta. Transfer it to the frying pan and stir it through the sauce together with the green peas, seasoning with sea salt.
- Serve immediately, or divide between meal prep containers and store in the fridge for up to 5 days.
Video
Calories: 176kcal, Carbohydrates: 35g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Sodium: 459mg, Potassium: 461mg, Fiber: 4g, Sugar: 5g, Vitamin A: 406IU, Vitamin C: 38mg, Calcium: 71mg, Iron: 2mg