1/3 cup olive oil
1/2 cup onion, diced
1 Tbsp. garlic, minced
1/4 cup green pepper, diced
2 tomatoes, diced
2 cups chickpeas, cooked
1/4 tsp. salt
1/4 cup walnuts, chopped
1/2 cup Parmesan cheese, non-dairy
Bring a six-quart kettle of water to a boil. Add salt and dry, spiral pasta. Cook until it reaches the al dente stage, 12 - 15 minutes. If using gluten-free pasta, the time will be shorter.
Drain pasta (set aside 1/4 cup) and rinse with cold water. Set aside.
To prepare the sauce, heat the olive oil in a large skillet over medium heat. Add the garlic, walnuts, onion and green pepper. Cook for two minutes.
Add the garbanzo beans, salt and 1/4 cup of pasta water and simmer for another two minutes.
Mix the pasta with the garlic sauce and add the diced tomatoes.
Bake in a 350 degree oven for about 15 minutes.
Sprinkle with homemade, non-dairy Parmesan cheese (recipe below).
Makes ten servings.
Non-Dairy Parmesan Cheese
1/2 cup nutritional yeast flakes
1/2 cup ground sesame seeds
2 tsp. garlic powder
1 Tbsp. chicken-style seasoning (Bill's Best or McKay's)
1 Tbsp. lemon juice
Mix ingredients together and store in an air-tight container in the refrigerator. Use a small coffee grinder or seed mill to grind the sesame seeds.
No comments:
Post a Comment