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Quick and cheap vegan pasta with chickpea cream and vegetables
I got the inspiration for this dish when I was looking for chickpea cream and only hummus came up. So I thought I’m going to create my own version and voilà, here it is. I hope you like it!
Ingredients chickpea creme:
- 150g chickpeas
- 1 tsp garlic powder/granules
- 1 1/2 tbsp tomato puree
- 1 vegetable stock cube
- 3/4 cup of water
- 2 tsp lemon juice
- 1 1/2 tsp olive oil
- 1 tsp sage (or mixed herbs would work as well)
- Some black pepper
- 1 courgette
- 5 medium sized brown close cup mushrooms (if you don't like mushrooms get a few aubergine slizes and fry separately in oil and season well with salt)
- 1/2 an onion
- Quick cook pasta (e.g. macaroni)
Put all chickpea creme ingredients into a blender and blend well until you get a very smooth mixture.
Chop up the courgette, mushrooms and onion and fry in a large pan with a bit of oil. When the onion has softened add the chickpea creme and let cook for 5-10 minutes until flavours develop. You might have to add a bit more water to it in the process.
In the meantime cook your pasta. When done, drain the water and put the pasta into a bowl and pour the chickpea creme and vegetables over it and serve. Alternatively just add the pasta directly into the pan with the chickpea creme and vegetables and mix together. Enjoy!
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