Chickpea and Cherry Tomato Penne Alfredo

Informations supplémentaires

35 min. | 772 kcal | easy | Family, Vegetarian, Even better the next day, Plant-based | Printable version

1. Setup Bring a pot of salted water to a boil. Cut the cherry tomatoes in 2. Chop the garlic and the herbs. Cut the zucchini into small pieces. Drain and rinse the chickpeas.

2. Cook the pasta Cook the pasta in the pot of boiling water for 9-11 minutes until tender. Drain.

3. Cook the chickpeas Heat a drizzle of oil in a large pan on medium-high. Cook the chickpeas with the spices to taste for 3-4 minutes. Add the tomatoes and zucchini and cook for 4-5 minutes. Add salt and pepper. Add the garlic and cook for 1-2 minutes. Remove from the pan and put in a bowl.

4. Make the sauce Add a drizzle of oil to the same pan. Add the flour, mix well and cook for 1-2 minutes. Add the oat milk and whisk until everything becomes a smooth sauce. Reduce the heat to medium, add the plant-based mozzarella and stir until the cheese is melted. Add salt and pepper to taste. Add a squeeze of lemon juice.

5. Add the vegetables Add the cooked pasta and vegetables to the pan with the sauce. Adjust salt and pepper to taste.

6. Plate your dish Serve the pasta and garnish with the herbs and a little lemon juice to taste. Bon appétit!

180gPenne

100gVitalite Plant-Based Mozzarella Flavoured Shreds

1unitCherry Tomatoes

1unitZucchini(s)

0.5unitChives, basil

200mlChickpeas

20gAll-Purpose Flour

250mlOriginal unsweetened oat drink

0.5unitLemon

2unitGarlic Clove(s)

10gSpice Mix Roasted Garlic and Peppers

What you need pan, pot, strainer, whisk, bowl

772 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 120g

40%

fat 15g

23%

cholesterol 40mg

13%

fiber 3g

12%

protein 40g

saturated 7g

35%

sodium 644mg

27%

sugar 18g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg