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INGREDIENTS
- 125 g chickpea pasta
- 2 tablespoons olive oil
- 1 clove garlic
- 2 red bell peppers
- 85 g cashew nuts
- 3 tablespoons dried nutritional yeast
- 1 teaspoon salt
- Juice of 1/2 small lemon
- 300 g cooked chickpeas
- Flat-leaf parsley
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INSTRUCTIONS
- 1Place the pasta in a pot of boiling water and cook for 9 minutes (according to the package instructions).
- 2Heat oil in a pan, add finely chopped garlic and bell pepper cut into strips. Sauté for 5 minutes on all sides, then remove the pan from the heat.
- 3Transfer about 3/4 of the bell pepper strips to a blender, add cashews, nutritional yeast, salt, lemon juice, and 180 ml of water.
- 4Blend into a smooth mixture.
- 5Reheat the pan, add cooked chickpeas, the finished pasta, and the creamy bell pepper sauce.
- 6Mix everything together and top with flat-leaf parsley.
