Creamy tomato and chickpea pasta // easy vegan recipe

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This is a super easy recipe that I made this afternoon to try and clean out the fridge and freezer and use up some canned food we’ve had lying around for awhile.

For the sauce:

  • half a bag of frozen cauliflower (about 8 oz)
  • a can of diced tomatoes
  • lots of spices:
    • garlic powder
    • minced onions
    • nutritional yeast
    • black pepper
    • paprika
    • ground cayenne pepper
    • thyme
    • crushed red pepper
    • lemon juice
  • about a cup of almond milk.

Defrost and steam the cauliflower with some minced onion and garlic powder until it is soft. Add the soft cauliflower into a blender with a bit of almond milk (I probably used around 3/4 cup), a tbsp lemon juice, and about 2 tbsp nutritional yeast and combine until it is creamy.

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Add that back into the pan and mix it with the can of diced tomatoes and all of the spices. Once thats combined add in:

  • as much boca veggie ground crumbles as you want
  • chickpeas (I used about 3/4 of a can)
  • a few handfuls of spinach

Mix all that together and let it simmer. I added some more milk to thin it out while the veggie crumbles cooked.

Finally I boiled the pasta (we had angel hair pasta) and combined it with the sauce and that’s it! It was super easy and turned out really tasty.

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One thought on “Creamy tomato and chickpea pasta // easy vegan recipe

  1. Pingback: My 5 Vegan Staple Foods – The Healthy Ghost

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