Mushroom and black chickpea tagliatelle
This creamy vegan mushroom and black chickpea tagliatelle. Delicious, nutritious, and low cal. This dish serves two and can be prepped, cooked, and served in under one hour.
Serves 2
Prep time 10 minutes | Cook time 45 minutes
What you’ll need:
½ red onion chopped
3 cloves crushed garlic
75g woodland mushrooms
1tsp dry thyme
2tsp sumac
Pinch of coarse black pepper
2 tsp dry basil
500ml hot water
200ml vegan milk (I used oat)
50g grated vegan cheese (I used violife)
200g drained black chickpeas (roughly half a tin)
100g gluten free tagliatelle
Method:
1. Take your chopped onion, crushed garlic, mushrooms, thyme, sumac, pepper, and basil fry them on a high heat
2. Once the onion starts to look slightly translucent (we want it to become a little bit yellow and slightly see-through), add the hot water, vegan milk of your choice, and some vegan cheese
3. Give it a good mix once the cheese has melted, add chickpeas and cover for 20 mins. Maintain high heat throughout, and ensure you use chickpeas that have soaked prior
4. Turn the heat down, give it a good mix, and add tagliatelle and cover for 25 mins. If the mix is sticking to the bottom of the pot, add 50 ml of hot water and mix before covering.
5. Serve and enjoy.
Having been told a few years ago that I have low vitamin D levels, I’m always looking for little ways to get it in where I can, when I can’t get the exposure to sunlight I need, and knowing my skin being of a darker complexion will struggle that little bit more to absorb it. Mushrooms are an excellent source of vitamin D which supports brain function, bone health, and the immune system, and the added ingredient of chickpeas covers protein, B vitamins, fibre, and manganese, which together contribute towards healthy muscle growth and repair, cognitive performance, digestive health, and more.
***If you are thinking about a major diet change, please consult your GP first and do your research***
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