Who doesn’t love pasta? As a vegan, it is always a safe go-to for some healthy carbs and a load up of veggies. I’m sure you don’t need me to tell you how to cook pasta however, I thought it would be fun to share my favourite pasta dishes. The recipes in this ‘The Pasta Series’ will mainly use pantry items or easily accessible ingredients so it is easy for everyone. This is a very cheap recipe so perfect if you’re on a budget or a student. If you don’t have something swap it for something you do have or you want to add something go for it.
This first one is such a favourite of mine and also gets a big thumbs up from my Boyfriend. This is perfect for a weeknight dinner as it is all done in one pan so less washing up (Bonus!). I also reckon you could add spinach to this if your after some extra nutrition.
- 1 Onion (red or white)
- 3 Gloves of Garlic (I Love Garlic)
- 2 Cans of Chopped Tomatoes
- 1 Can of Chickpeas – (Drained and rinsed to avoid the chickpea bloat)
- Pasta (e.g. Penne, Fusilli, Rigatoni)
- 5-10 Tablespoons of Nutritional Yeast
- Salt and Lots of Black Pepper
- 1 tsp Thyme
- 1-2 tsp Chilli Flakes
- Vegan Cheese (optional)
- To start heat some oil in a pan over a medium heat. Add the chopped onion and cook until they’re soft and transparent. Then you want to add the chopped garlic cloves aka ‘that smells good what are you cooking’ – starter pack.
- Add the herbs and spice to the onions and garlic until you start to smell the herbs fragrance.
- Add the chickpeas and smash some of them to add texture. Then add the tinned tomatoes and stir them every now and then to let it thicken.
- Next you want to add the pasta and water to cook the pasta. I tend to eyeball this but I reckon around 800ml which the 2 cans of tomatoes filled up water.
- Brink to a simmer so the pasta can cook and watch to ensure the pasta doesn’t stick because it will sink to the bottom.
- At this stage add the nutritional yeast and season with salt and pepper. Pepper this dish with all your might!!
- When the pasta is cooked to your preference, serve it up with an olive oil drizzle and some vegan cheese.
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