ROASTED PEPPER PASTA with CRISPY SPICED CHICKPEAS

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ROASTED PEPPER PASTA with CRISPY SPICED CHICKPEAS


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Ingredients

  • 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.

 

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