Chickpea Pasta With Meaty Vegan Mushroom Sauce
This plant-based dish is also gluten-free and super easy to make. It’s likely to fool picky eaters and meat lovers alike. Garnish this dish with fresh parsley or basil.
Servings 4
Calories 390kcal
Ingredients
- 8 ounces dry chickpea spaghetti
- 8 ounces white mushrroms thinly sliced
- 2 cups meatless crumbles
- 3 cups low-sodium marinara sauce
- ¼ tsp garlic powder
- ⅛ tsp ground black pepper
- ⅛ tsp red pepper flakes
Instructions
- In a medium pot, bring water to a boil and cook spaghetti according to package directions.
- Meanwhile, heat a large saucepan sprayed with olive oil spray over medium-high heat. Add mushrooms and sauté́ 2–3 minutes.
- Add meatless crumbles and cook 4–5 minutes, allowing them to brown and water to evaporate.
- Add sauce, garlic powder, black pepper, and red pepper flakes. Stir and heat 2 minutes.
- To serve, add 1 cup pasta and 1 cup sauce to each of four medium bowls and serve.