Mushroom And Sun-Dried Tomatoes Pasta With Garlic Sauce
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Looking to cook an easy vegan meal over the weekend ? This light and flavorsome pasta calls for minimal ingredients and is ready in no time. It makes use of a chickpeas and tomato paste instead of the calorie laden cashew paste that is a vegan staple.
Moreover it is great with some wine. Just perfect when you want to cook a quick batch, sit back and relax !!
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Ingredients
- 150 gm Spaghetti
- 1 cup sliced Portobello mushroom
- 1/2 cup sun-dried tomatoes chopped into small pieces
- 3-4 fat garlic cloves finely minced
- 2-3 tsp chickpeas paste
- 2 tbsp tomato paste
- 2 tsp olive oil
- dried oregano
- 1/2 tsp chilli flakes
- fresh herbs for garnishing
- Salt
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Instructions
- Bring a big pot of water to a boil.
- Add enough salt to make it taste like seawater and get it to a rolling boil.
- Add the spaghetti and cook for 15 mins ( or as mentioned on the packet ) till al-dente.
- Reserve 1 cup of the pasta water. Drain the spaghetti using a colander. Give it a good shake to remove any excess water.
- Heat the olive oil in a wok.
- Add the minced garlic and red chili flakes. Fry till fragrant.
- Add the mushrooms and turn up the heat. Saute for 3 mins.
- Next add the sun-dried tomatoes and saute for a minute.
- Take the chickpeas paste, tomato paste, and 1/2 cup pasta water in a bowl. Mix it into a thin paste . Add to the wok.
- Let the sauce simmer for 2-3 mins. Add the spaghetti to the wok and toss gently.
- Let the spaghetti soak up the flavors of the sauce. Once the excess liquid disappears, add the oregano, fresh herbs and remove from the flame.
- Serve warm.
Notes
- This pasta can be easily reheated in a microwave.
- Just preserve a bit of the pasta water and add it to the cooked spaghetti before putting it in the microwave.
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Easy to cook and easy to digest