Name: Creamy Chickpea and Cashew Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: ¾ cup raw cashews; 1 tsp light miso paste; 1 tbsp olive oil or oil from sun dried tomatoes; 1 medium onion (diced); 4 cloves garlic (minced); 2 tbsp tomato paste; 1 tsp dried oregano; ½ tsp red pepper flakes (reduce to 1/4 tsp if sensitive to spice); ½ cup sun dried tomatoes; 2 cans chickpeas, drained but not rinsed ((2x19oz cans or 3x14oz cans)); 1 cup vegetable broth (250 mL); 1 handful fresh basil; 2 cups baby spinach (optional)

Description

A delicious and creamy chickpea and cashew pasta dish, perfect for a hearty meal.

Ingredients

Scale

¾ cup raw cashews
1 tsp light miso paste
1 tbsp olive oil or oil from sun dried tomatoes
1 medium onion (diced)
4 cloves garlic (minced)
2 tbsp tomato paste
1 tsp dried oregano
½ tsp red pepper flakes (reduce to 1/4 tsp if sensitive to spice)
½ cup sun dried tomatoes
2 cans chickpeas, drained but not rinsed ((2x19oz cans or 3x14oz cans))
1 cup vegetable broth (250 mL)
1 handful fresh basil
2 cups baby spinach (optional)

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Instructions

Soak and Blend Cashews: Bring ~2 cups water to a boil in a kettle or stovetop. Pour the hot water over ¾ cup raw cashews in a bowl and let soak for 10-30 minutes or up to an hour. Drain cashews, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth. Set aside.
Cook Onion: In a large skillet, heat 1 tbsp olive oil (or oil from sun dried tomato) over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.
Cook Seasonings: Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
Cook Chickpeas: To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.
Finish Chickpeas: Reduce heat to low. Stir in cashew cream, basil and spinach, if using. Season with salt and pepper, to taste.

Notes

This dish is suitable for vegetarians and can be made vegan by ensuring the miso paste is plant-based.
Feel free to adjust the red pepper flakes to your spice preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg