Chickpea pasta offers this scrumptious dish from Kat Odell’s debut cookbook Unicorn Meals an added increase of plant-based protein, whereas contemporary lemon and parsley add a brightness to the indulgent crimson wine sauce.
What you want:
1¾ teaspoons salt, divided
½ pound chickpea-based, gluten-free spaghetti
¼ cup plus 1 tablespoon olive oil
½ tablespoon minced garlic
¼ teaspoon crushed crimson pepper flakes
⅛ teaspoon black pepper
2 cups dry vegan crimson wine, similar to Malbec
¼ cup finely chopped contemporary Italian parsley
¼ cup pine nuts, toasted
5 teaspoons lemon juice
Zest of 1 lemon
What you do:
- Convey a big pot of water to boil over excessive warmth. Add 1½ teaspoon salt and pasta, and cook dinner, stirring often, 1 minute. Drain in colander.
- In a big saucepan over medium-low warmth, heat ¼ cup of olive oil, garlic, and crimson pepper flakes. When garlic begins to brown, add remaining ¼ teaspoon salt, black pepper, and crimson wine, and convey to a boil. Add parboiled pasta and cook dinner, stirring often, till pasta is al dente and has absorbed crimson wine, about 4 minutes. Take away from warmth.
- Add remaining 1 tablespoon olive oil, parsley, pine nuts, lemon juice and zest, and stir to mix. Serve instantly.
For extra plant-based recipes like this, learn:
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