Roasted Smoky Chickpea Carbonara

Do you love Carbonara but want to eat plant based? Then you will love this super creamy plant based Chickpea Carbonara!

Prepare to be blown away!

25 mins

4 people

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INGREDIENTS

500 g Mr Organic Spaghetti or Tagliatelle

1 tbsp Mr Organic olive oil

2 sliced shallots

1 pinch of salt

3 cloves garlic, crushed

1 tsp white miso paste

2 tbsp nutritional yeast

3 tbsp chickpea flour

A pinch of fine black salt (kala namak) - optional but highly recommended

250ml plant milk or dairy-free cream

Freshly cracked black pepper to taste

Fresh parsley to garnish

For the smoky chickpeas:

1 tin Mr Organic Chickpeas, drained

1 tbsp Mr Organic olive oil

1 tbsp tamari soya sauce

1 tbsp maple syrup

1 tsp smoked paprika

2 tsp liquid smoke

1 tbsp nutritional yeast

METHOD

Prepare the tagliatelle according to packaging instructions and preheat your oven to 190C.
Place the chickpeas in a mixing bowl and add in all the seasonings. Stir to coat them well, then transfer them onto a baking tray in a single layer and roast them in the oven for 20-25 minutes or until golden and crispy.
In a large skillet, heat the olive oil and sauté the sliced shallots for 3-4 minutes until soft. Sprinkle in the salt and add the crushed garlic and once fragrant, add in the white miso paste, nutritional yeast, chickpea flour and black salt. Give everything a brief stir to combine, then pour in the plant milk (or cream).
Heat whilst stirring regularly until the mix thickens, then add in your cooked pasta. Adjust the creaminess of the sauce with a little pasta water, then remove from the heat and season to
taste with black pepper.
Serve garnished with fresh parsley and add the smoky chickpeas.

Chef’s tip:

This carbonara recipe is great not just with spaghetti or tagliatelle, but also works a treat with penne or fusilli! For some extra veg, add some frozen peas to the pasta sauce.