This one is a creamy and rich tomato pasta with veggies and chickpeas – I posted a tutorial on my stories earlier so be sure to check it out! Hope everyone has had a positive week! Xx 💚
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Servings:
Ingredients
- 200 gram pasta of choice - gluten-free
- 1 carrot peeled and chopped
- 1/2 green bell pepper chopped
- 1 tsp paprika
- 200 ml tomato passata (or chopped tomatoes)
- 2 tbsp nutritional yeast
- 1 can chickpeas drained and rinsed
- 2 tbsp tamari
- 2-3 tbsp hemp seeds
- 2 cups spinach
- 1/4 cup grated vegan cheese (optional)
Instructions
- Cook the pasta according to packaging instructions. Meanwhile, add the carrot, bell pepper and paprika to a non-stick frying pan and sauté for 3-4 minutes, until softened and fragrant.
- Next, pout in the passata and add the nutritional yeast. Stir well, then add the chickpeas and tamari and simmer for a further 2-3 minutes.
- Drain and rinse the pasta, then add it to the frying pan together with the hemp seeds, spinach and optional vegan cheese. Stir until the spinach wilts and serve.
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