ROASTED PEPPER PASTA with CRISPY SPICED CHICKPEAS

 

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

ROASTED PEPPER PASTA with CRISPY SPICED CHICKPEAS


Ingredients

Scale
  • PASTA
  • 2 cups pasta (I used rigatoni)
  • 4 red peppers
  • 4 large tomatoes
  • 1/2 cup nutritional yeast
  • 1/2 cup dairy free milk
  • 1 bulb of garlic (you’ll only use 3 cloves)
  • salt and pepper
  • 1/2 lemon, juiced
  • 2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • CHICKPEAS
  • 1 tin chickpeas
  • 1 tsp cumin
  • 1/2 tsp chilli flakes
  • 1/4 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Instructions

  1. Preheat oven to 200•c.
  2. Chop peppers into chunks and slice tomatoes in half. Place them in a roasting tray and use your hands to coat evenly with olive oil, salt and pepper.
  3. Chop off the top of the garlic bulb and pour a little olive oil over the top. Wrap it in foil and add to baking tray with tomatoes and peppers.
  4. Roast in the oven for 30-35 minutes.
  5. Prepare chickpeas by mixing drained chickpeas with all the spices and olive oil in a small bowl.
  6. Add to another small roasting tray and pop in the oven for 20 minutes, until crispy.
  7. Cook pasta and save a little of the cooking water (about 1/2 cup).
  8. Add the water to a food processor along with the roasted peppers, tomatoes, yeast, milk, lemon juice and 3 cloves of roasted garlic. Blend until smooth.
  9. Pour sauce into a large skillet and warm through if needed.
  10. Stir though the pasta and top with crispy chickpeas and basil.

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.