Lemon Rosemary Plant-Based Pasta Casserole
Easy to prepare, lemony, and downright comforting—this vegan chickpea and pasta casserole delivers on all fronts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Blender
- Oven
- Baking dish
- Pot
- Skillet
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Microplane
- Mixing bowl
- Wooden spoon
Ingredients
- 2 teaspoons sunflower oil
- 1 cup diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 (15-ounce) cans chickpeas, drained, with 1 cup liquid reserved
- 1 cup raw cashews
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, peeled
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups
- bowtie pasta
- 4 cups hot
- vegetable broth
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