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Creamy Mushroom & Chickpea Pasta - Good Old Vegan

Vegan Bowl

Creamy Mushroom & Chickpea Pasta

This is a ridiculously comforting bowl of pastais a delicious smokey, meat-free recipe that’ll satisfy everyone you know and whipped up in no time.

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy Pasta, Pasta, Plant-Based Chickpea Pasta, Recipe, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Author Rhiannon

Ingredients

olive oil
1 white onion small dice
2 cloves garlic crushed
400 gram mushrooms
1/2 tsp smoked paprika
1/2 tsp mild curry powder
1 tin chickpeas drained
200 gram tomato passata
200 ml coconut milk
1 handful spinach chopped
300 gram pasta e.g. penne
salt and pepper

Instructions

Fry off the onion and garlic in some olive oil in a large frying pan. Cook for 5 minutes before adding the mushrooms and cook for 5 minutes.
Add in the smoked paprika and curry powder and stir. Pour in the chickpeas, tomato passata and coconut milk, bring to the boil and simmer for 10 minutes. Add the peas after 5 minutes and season with salt and black pepper.
Cook the pasta according to packet instructions – save a splash of cooking water!
Add the pasta into the sauce with the spinach and a splash of cooking water. Stir to wilt the leaves and serve warm.