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
- 1
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.
- 2
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.
- 3
- 4
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.
- 5
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.
- 6
Combine Pasta and Sauce
Add the cooked penne noodles to the skillet, tossing everything together until the pasta is well coated with the sauce.
- 7
Serve
Serve the chickpea carbonara hot, topped with plant-based nut parmesan and additional black pepper if desired.