Aug 24, 2012


tomato based sauces are fresh, tasty and delish… but sometimes i cant fight the craving for a creamy vegan pasta dish. unfortunately ‘creamy’ generally = fattening – with added oils, vegan creams or marg – and since i am still going strong with my plan to drop the kilos… i needed to draw on a little imagination and improvisation. the result – a creamy vegan chickpea and mushroom sauce - yum!


400g tin of chickpeas, drained
2 cloves of garlic, finely diced
¼ cup of low-fat soy milk (or other non-dairy milk of choice)
1-2 stems of fresh parsley, finely chopped
8-10 button or swiss brown mushrooms, sliced
½ packet of linguine or spaghetti
salt and pepper to season

bring a pot of salted water to the boil and cook your pasta. using a blender, food processor of hand mixer, blitz the chickpeas, garlic cloves and soy milk. add salt and pepper to taste. add the mushrooms to a hot frying pan and cook until tender. add the creamy chickpea mixture and cook for a further 3-5 minutes. add a little hot water (from the cooking pasta) if the mixture is looking a little thick/dry. add your cooked (drained) pasta and stir to combine, add the fresh parsley and seasoning to taste. serve and enjoy this vegan deliciousness!

serves 4-6

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