Vegan Chickpea Pasta With Mushrooms (Gluten-free & Oil-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan pasta with chickpeas and mushrooms in a light tomato-based sauce. Oil-free and gluten-free when made with appropriate pasta, this weeknight dinner comes together in 15 minutes with simple pantry staples.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups gluten-free pasta (of choice)
- 1 medium onion (chopped)
- 1 medium green bell pepper (chopped)
- 2 tbsp tomato paste
- 1 cup chestnut mushrooms (chopped)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garlic granules
- 1 tin chickpeas (drained and rinsed)
- 1/2 cup chopped tomatoes
- 1/2 cup plant based milk (unsweetened)
- 2 tbsp nutritional yeast
- 1/2 cup green peas
- 1/2 tsp sea salt (or to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 148mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.