Description
Nothing is more comforting than a big pot full of pasta bubbling and ready to eat when loved ones come home. Make our delicious mushroom and chickpea one-pot pasta for your family quickly and easily with very little mess and enjoy a home cooked vegan meal together.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large onion, diced small
- 2 cloves of garlic, minced
- 10oz baby Bella or white mushrooms, sliced thin
- 1 packed cup fresh basil leaves, chopped
- 1-15oz can chickpeas, drained
- 1-6oz can tomato paste
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1 tsp red pepper flakes (or to taste, optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 4 cups vegetable or mushroom broth
- 1 cup plain unsweetened almond-coconut beverage (alternatively you can use canned light coconut milk)
- 2 tbsp nutritional yeast
- 2 cups small pasta shells
Instructions
- Heat the olive oil in a large, deep skillet for which you have a lid. Add the onion and cook over medium high heat for 2-3 minutes, until translucent, stirring often
- Add the garlic, mushrooms, and basil and continue cooking for 7-8 minutes. Add the chickpeas, tomato paste, thyme, oregano, red pepper flakes (if using), salt and black pepper, stir well, so the chickpeas are well coated, and cook for 2 minutes
- Add the broth, coconut beverage and nutritional yeast and stir well. Bring to a boil, add the pasta and mix well. Reduce the heat and simmer, covered, for about 15 minutes or until the pasta is tender, but still has a bite
- Remove from heat, stir well and let it sit, covered, for 10 minutes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 368
- Sugar: 11.1
- Sodium: 1217.9
- Fat: 10.8
- Saturated Fat: 1.4
- Unsaturated Fat: 8.2
- Trans Fat: 0
- Carbohydrates: 56.3
- Fiber: 9.2
- Protein: 15.3
- Cholesterol: 0