Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas
View original ↗
Vegan Richa · by Vegan Richa★ 4.8 (6)

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 38%
CARBS 90G69% OF CAL
11G FIBER68G OTHER11G TOTAL SUGAR
FAT 10G18% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Elbow pasta coated in a creamy roasted red pepper sauce made from cashews, topped with crispy black pepper thyme chickpeas. A hearty, dairy-free pasta dish that's soy-free and can be gluten-free.

mainpastabeansdairy freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp oil
  • 15 oz can chickpeas (drained, washed)
  • 1/2 tsp freshly ground or coarsely crushed black pepper
  • 1/4 tsp or more salt
  • 1/2 tsp dried thyme (or 1 tsp fresh)
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried sage
  • 1/2 tsp garlic powder
  • 10 oz mac or other pasta
  • 2 tsp olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves of garlic (finely chopped)
  • 1.5 to 2 roasted red peppers
  • 2 tbsp tomato paste
  • 1/2 tsp ground mustard
  • 1/4 tsp each of dried thyme (oregano)
  • 1 tbsp or more nutritional yeast
  • salt to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup cashews (soaked for 15 mins if needed)
  • 1.5 cups water
  • Fresh basil
PREP
10M
SODIUM
804MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.