vegan and tastes kinda cheesy, very satisfying (bc chickpeas)
Read “Carbon-Conscious Cooking” for free here.
This recipe is pretty simple. And topped with fresh basil chiffonade, it is simply elegant. Cook your pasta to al dente, and in the meantime, make your sauce—in a Magic Bullet. This recipe doesn’t use vegan cheese, so you’ll rely on nutritional yeast and other flavor-boosting add-ins like garlic powder and oregano. It does, however, use chickpeas, which can be subbed out for cashews, or really any light-colored bean.
This could be great for meal prep, too! Make your sauce and stick it in the fridge for another day. You can pull it out anytime for a quick lunch or dinner.
Ingredients
- 1/2 package of pasta
- 1 c cooked chickpeas
- 1/4 c nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp onion powder
- 1/2 tsp oregano
- salt and black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp ground pepper, or to taste
- fresh basil chiffonade
Directions
- To cook your pasta, bring a pot of water to boil, add a generous amount of salt, then add your pasta. Cook until al dente, which translates to “to the tooth.”
- In a Magic Bullet or blender (or you can do this by hand), pulse chickpeas, nutritional yeast, garlic powder, red pepper flakes, onion powder, oregano, and salt and pepper, to taste.
- After the pasta has been drained and pasta water conserved, add olive oil to the pot and when it is heated, add ground pepper to toast for 2 minutes. Next, add the sauce and cook for 3 minutes, before adding the pasta. Think the sauce out with conserved pasta water, as necessary. Keep in mind that the sauce will thicken when you serve.
- Garnish with fresh basil chiffonade, serve, enjoy!
Read “Carbon-Conscious Cooking” for free here.
