Vegan Carbonara-Style Spaghetti with Smoky Baked Chickpeas

Who doesn’t like a big bowl of rich, creamy, Smokey pasta? Carbonara is a well-known, everybody’s favourite, a magical comfort food which can turn around any bad day. With this quirky recipe you can enjoy a simple, vegan version with some added nutrients from the ‘black salt’ and chickpeas.

35 mins

4 people

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INGREDIENTS

250g of Mr Organic Spaghetti

3 Tbsp chickpea flour (gram flour)

a pinch of kala namak (black salt)

100ml dairy-free cream

1/4 tsp black pepper

1/4 turmeric powder

A little water

1 Tbsp of Mr Organic Extra Virgin Olive Oil

A handful of fresh parsley chopped

For the smoky chickpeas:, 1 tin of Mr Organic Chickpeas

1/4 tsp sea salt

1/2 tsp smoked paprika

1 Tbsp liquid smoke

1 TBsp of Mr Organic Extra Virgin Olive Oil

METHOD

1. Prepare the pasta according to the package instructions.

2. Drain your chickpeas and add in a medium size bowl, toss them in the remainder of the chickpea ingredients. Add them to a lined baking tray and bake them at 180C for 20-25 minutes or until crunchy.

3. In the meantime, mix the Carbonara style sauce by combining chickpea flour, black salt, black pepper and turmeric powder in a small bowl. Carefully add in the dairy-free cream and stir, then pour in a little water until you get a smooth, slightly runny paste.

4. Drain your pasta and add them to a pan with a little olive oil over medium heat, pour your chickpea sauce over the top and stir until combined and the sauce thickens.

5. Sprinkle your smoky chickpeas & fresh parsley on the top & you are ready to go!