Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
450 g Chickpeas tinned drained weight
300 g Pasta small shells or other dried
1 Onion med slices thin
200 g Mushrooms of choice quartered
150 g Garden peas
2 tbsp Olive oil
600 ml Unsweetened plant or nut milk
60 g Cashews raw
1 tsp Onion powder or granules
1/2 tsp Freshly ground black pepper
1 tbsp Kelp/seaweed granules powder
Place all sauce ingredients into a blender & soak the cashew nuts in the milk to soften for 20 mins then blitz smooth, in a food processor you can use a stick blender in a tall jar.
Cook the pasta until al denti, drain & place back into the same pot, put a lid on &set aside
Fry onion & mushrooms until soft in a non stick frying pan with olive oil, then tip into the pasta with the peas, lightly crush the chickpeas with a potato masher to a crumble & add to the pasta pan.
Pre heat oven to 190'c.
Mix well all the ingredients into the pasta then tip into a ovenproof baking dish & bake for 35 to 40 mins or until light brown crust has formed.
Suggestion & Tips
Serve with a nice salad & or fried potato in olive oil & garlic.