Creamy Mexican vegan pasta with delicious sauce and crunchy vegetables. Refined with aromatic spices and protein-rich chickpeas. Makes a perfect healthy vegan lunch or dinner. Viva la Mexico!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4Servings
Calories 465kcal
Ingredients
FOR THE CHICKPEA VEGETABLES:
7,5mlFrying oilif you want to do without oil use vegetable broth (more info above in the text)
½red bell bell pepperRemove core and cut into strips
1green peppersalternatively more red or yellow peppers, remove the core and cut into fine strips
Soak chickpeas and cashews (more info on this earlier in the text).
Cook pasta according to package and set aside.
250 g Durum wheat pasta
Heat the pan, add the oil and fry the vegetables for about 5 minutes. Add smoked paprika, cumin, garlic granules, oregano, basil, turmeric, Bird Eye chili and salt. If oil is cooked freely, deglaze with vegetable broth, a little at a time, until vegetables are cooked.
7,5 ml Frying oil, ½ red bell bell pepper, 1 green peppers, 1 medium red onion, 1 tbspn smoked paprika powder, ½ tbspn Cumin, ½ tbspn Garlic granules, ½ tbspn Oregano, ½. tbspn Basil, ½ tbspn Turmeric, 1-2 Bird Eye chilies or other chili variations as desired., ½ tbspn Salt
Add chickpeas and continue to cook over medium heat.
240 g Chickpeas - drained* and washed, from a can or jar.
Meanwhile, strain cashews and chickpeas and rinse again with cold water.
Place cashews in a high-powered blender along with the water for the cashew cream, tomato paste, garlic granules, mustard seeds, salt, nutritional yeast, and spelt flour and blend on high speed until a creamy sauce is formed.
32 g Tomato paste, 350 ml Cashew cream, ½ tbspn Garlic granules, ¼ tbspn Mustard seed, ½ tbspn Salt, 30 g Nutritional yeast flakes, 15 g Spelt flour
Add cashew sauce to the vegetables and chickpeas, stir once, season to taste and heat again briefly.
Divide among plates, garnish with Parmesan and basil and enjoy.
Vegan Parmesan cheese to taste, Basil fresh or dried to taste
Keeps up to 2 days covered in the refrigerator, but best fresh!