Creamy Chickpea 'Tuna' Pasta

Spaghetti with chickpeas and peas on a white and pink plate

Creamy Chickpea 'Tuna' Pasta

This filling pasta dish packs in all the flavour of 'tuna' pasta but with mashed chickpeas instead of fish! It's creamy, filling and ready in 30 minutes.

Course Dinner

Cuisine Italian

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 593kcal

Author Jess & Dan

Ingredients

375 g chestnut mushrooms – sliced
4 garlic cloves – finely chopped
2 red onions – sliced
500 g chickpeas – 2 tins, drained and blitzed in a blender until flakey
2 cups petit pois
2 teaspoon dijon mustard
250 ml vegan cream
300 g wholewheat spaghetti
2 tablespoon vegan parmesan – e.g. Violife
A glug of oil optional
Salt and pepper – to taste

Metric - US Customary

Instructions

Pop the onions in a big pan (with at least enough space for all the pasta to be added in later) with some oil (if using) and cook until soft.
2 red onions, A glug of oil
Add in the garlic for a few minutes
4 garlic cloves
Once fragrant add the sliced mushrooms and stir well
375 g chestnut mushrooms
When the mushrooms start to release water and look cooked, pour in the cream
250 ml vegan cream
At this point put the spaghetti on to cook, assuming it takes around 10 minutes
300 g wholewheat spaghetti
While the spaghetti cooks, add the flaked chickpeas to the creamy mushroom mix and stir up really well, then stir in the dijon mustard
500 g chickpeas, 2 teaspoon dijon mustard
Add in a very good helping of salt and pepper – taste as you go to make sure you don't over do it (you can add but can't take away!)
Salt and pepper
Stir through the vegan parmesan until it melts in
2 tablespoon vegan parmesan
After 5 minutes add in the peas and cook for a further 3-5 minutes
2 cups petit pois
Drain the pasta and combine in the big pan, then serve.

Nutrition