Chickpea Carbonara (vegan) Recipe
Chickpeas (garbanzo beans), mushrooms, baby spinach, onions, tomatoes and penne noodles tossed in coconut carbonara cream sauce, topped with plant-based nut parmesan.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
Combine with Chickpeas and Tomatoes
Add the chickpeas and diced tomatoes to the skillet, stirring well to combine. Cook for 2-3 minutes until heated through.
Make the Coconut Carbonara Sauce
Pour the coconut milk into the skillet, followed by the nutritional yeast, salt, and black pepper. Stir until well combined and let simmer for another 2-3 minutes.
Combine Pasta and Sauce
Add the cooked penne noodles to the skillet, tossing everything together until the pasta is well coated with the sauce.
Serve
Serve the chickpea carbonara hot, topped with plant-based nut parmesan and additional black pepper if desired.