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Vegan Chickpea Pasta with Bell Pepper Sauce
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Knuspr-Küche
Diese vegane Kichererbsen-Pasta mit cremiger Paprikasauce ist das perfekte Wohlfühlgericht für alle, die es gesund und lecker mögen. Die Sauce aus gerösteten Paprika, Cashewkernen und Hefeflocken ist herrlich cremig und kommt ganz ohne Sahne aus. Zusammen mit proteinreichen Kichererbsen-Nudeln und frischer Petersilie entsteht ein schnelles Mittag- oder Abendessen, das in nur 30 Minuten auf dem Tisch steht. Ein wahrer Genuss für Veganer und Pasta-Liebhaber gleichermaßen!
Preparation method
Cook the chickpea pasta in a pot of boiling salted water for approx. 9 minutes (or according to package instructions) until al dente.
In the meantime, heat the olive oil in a pan. Finely chop the garlic and cut the bell peppers into strips. Sauté both in the pan for approx. 5 minutes on all sides until the bell peppers are soft. Remove the pan from the heat.
Put about 3/4 of the sautéed bell pepper strips into a blender. Add the cashew nuts, yeast flakes, salt, lemon juice, and approx. 180 ml of water.
Chef's tip
For an even more intense flavor, you can roast the bell peppers in the oven before using them for the sauce. Simply halve and de-seed the bell peppers and roast at 200°C for approx. 20 minutes until the skin blisters.
Ingredients
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