One Pot Chickpea Pasta (Vegan & Gluten-free)
A vegan one pot chickpea pasta dish made with a rich, smoky tomato sauce, chewy oyster mushrooms and chickpeas! Serve this simple 20-minute meal for a weeknight dinner that requires minimal preparation. Gluten-free and oil-free.
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 tsp smoked paprika
- 7 oz oyster mushrooms sliced lengthways
- 8 oz gluten-free pasta dry
- 1/2 cup almond milk
- 1 can chopped tomatoes (14 oz)
- 1/2 cup vegetable broth
- 1 tbsp tamari
- 1 can chickpeas drained and rinsed
- fresh dill chopped (optional)
- pecans chopped (optional)
Add the garlic, onion and paprika to a non-stick saucepan and sauté for 2-3 minutes, until softened and fragrant.
Add the oyster mushrooms and sauté for a further 3 or so minutes, until the mushrooms start to cook down.
Add the pasta, almond milk, chopped tomatoes, vegetable broth and tamari. Stir everything together, cover and simmer on a low-medium heat, stirring occasionally, until the pasta is cooked through and the liquid is thickened.
Stir in the chickpeas and serve immediately with fresh dill and pecans.
Calories: 519kcal | Carbohydrates: 113g | Protein: 13g | Fat: 3g | Sodium: 1134mg | Potassium: 925mg | Fiber: 7g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 24.1mg | Calcium: 157mg | Iron: 3.9mg