2 Servings of your favourite Pasta
3/4 cup chickpeas- drained and rinsed
2 Tsp olive oil
Pinch sea salt & pepper
Tsp smoked paprika
Chilli Flakes- optional
Tsp coconut oil
3 Tsp oat flour
1 cup non-dairy milk (I used coconut)
Salt and pepper to taste
1 clove garlic- crushed
3 Tbsp nutritional yeast
Pinch ground nutmeg
Pinch ground turmeric
Heat the olive oil in a frying pan over a medium heat. Add in your chickpeas and all of the spices and sauté these, so that they’re evenly coated in the spice mixture. Continue to cook until nice and crisp.
Cook the pasta according to the instructions on the packet, then drain most of the water once cooked.
Meanwhile, for the pasta sauce, gently heat the coconut oil in a saucepan over a low heat, then stir in the flour to create a roux.
Remove the pan from the heat and whisk in 1/3 of the milk until you can no longer see any lumps.
Pour in the rest of the milk and return the pan to the heat and bring to the boil, then reduce to a simmer whilst stirring.
Add in the crushed garlic, salt, pepper, turmeric,nutmeg and nutritional yeast and continue to stir whilst the sauce thickens. You can add a little more milk if the sauce is too thick. Adjust any seasonings to taste.
Pour the sauce over your pasta and toss everything together.
Serve and top with your crispy chickpeas and some fresh herbs to garnish.