I was too busy last weekend and didn’t have time to meal prep. So I made this quick creamy vegan chickpea pasta after work. It only takes 15 minutes to make but it’s a great healthy dinner and oh-so satisfying.
How To Make A Creamy Vegan Pasta Sauce
To make this creamy vegan chickpea pasta, we are making a tahini sauce. I love using tahini because it not only makes for a super creamy pasta sauce, but it's also super healthy!
Tahini is made out of sesame seeds and has a rich, nutty taste. It has a lot of B vitamins, vitamin E as well as essential minerals such as iron, magnesium and calcium. Paired with whole-grain pasta, chickpeas as a plant-based protein source, turmeric and broccoli, this is a well-balanced healthy and quick meal.
Creamy Vegan Chickpea Pasta
- 1 servings
- Prep time: 5 minutes
- Cooking time: 10 minutes
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Ingredients
- 1 cup cooked chickpeas (~200g)
- 1 cup whole-grain pasta (~100g)
- 1 spring onion
- 1 tbsp tomato paste
- 1 heaping cup broccoli florets (I used frozen) (~100g)
- 1 tbsp tahini
- juice of ½ lemon
- turmeric, salt, pepper
- 1 cup whole-grain pasta (~100g)
- 1 spring onion
- 1 tbsp tomato paste
- 1 heaping cup broccoli florets (I used frozen) (~100g)
- 1 tbsp tahini
- juice of ½ lemon
- turmeric, salt, pepper
Instructions
- Start by cooking your pasta according to package instructions.
- In the meantime, heat a non-stick pan on high heat and add the chickpeas. Cook for 2-3 minutes.
- Roughly chop the spring onion and add to the pan with the tomato paste. Cook for another 2-3 minutes, then add the broccoli. Add water if necessary to prevent burning.
- For the sauce, mix the tahini, lemon juice, ½ tsp turmeric and salt and pepper to taste. Add water to reach a smooth, runny consistency.
- When the pasta is cooked, drain and add to the pan together with the sauce.
- Stir to combine and cook 1-2 minutes. Enjoy!🌿
Notes
Instead of broccoli, you could also add frozen peas, carrots, spinach, cherry tomatoes or brussel sprouts.
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