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Ref: 253
Heading: Mains
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


  Step 1
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.
  Step 2
Cook the pasta until al denti, drain & place back into the same pot, put a lid on &set aside
  Step 3
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.
  Step 4
Pre heat oven to 190'c.
  Step 5
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.
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