NO [ADDED] FAT ‘CREAMY’ CHICKPEA MUSHROOM PASTA
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!
how?
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