Pasta in creamy white sauce with crispy chickpeas and toasted breadcrumbs (also …
?Pasta in creamy white sauce with crispy chickpeas and toasted breadcrumbs (also an oil-free option)?Adding toasted breadcrumbs is a game changer. So much better than box mac & cheese…even kids will agree. One would hope it’s much better after all that effort, right?!!! ?It’s the weekend!!!
✅Cook 1 packet pasta (16 oz) as per packet directions. ?✅Chickpeas: Drain and rinse 1 can chickpeas. Rub between paper towels to dry and remove skins. Transfer to a medium bowl. Add 1 tbsp olive oil or dash lemon juice, a generous sprinkle of garlic powder, dried thyme, and salt. Roast at 425F for 10 to 15 minutes, until they start to get crispy. Broil for an additional 2 to 3 minutes until very crispy . (Be careful not to burn them.) Set aside. ?✅Make the sauce (2-1/2 cups): In a high-speed blender, pulse 3/4 cup cashews (soaked overnight or in very hot water for 1 hour) on low for about 1 minute, or until they turn into small crumbs. ✅Add 4 tbsp cornstarch, 2 tbsp mellow/white miso dissolved in 2 tbsp water, 2 cups hot water, 2 small cloves garlic, 2 teaspoons lemon juice, and 1/2 tsp ground mustard seed (if you have it). Blend on high until smooth. ✅Transfer to a medium saucepan and cook over medium-low heat, stirring constantly, for about 3 minutes, or until the white sauce has thickened to a desirable consistency. Add sriracha, salt and black pepper to taste. ✅Stir in desired amount of cooked pasta. (I think spaghetti works best.) ✅Toast 1/4 cup breadcrumbs in a medium skillet in a little olive oil (optional) over medium heat until golden brown. ✅Top the pasta with roasted chickpeas and toasted breadcrumbs when serving.
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