Beetroot Chickpea Pasta | Hearty, Filling, Protein-Rich Idea

Name: Beetroot Chickpea Pasta | Hearty, Filling, Protein-Rich Idea
Total time: 20 min
Ingredients: 250 gm / 8.8 oz. Canned Chickpeas, or use cooked Chickpeas (Note: Reserve chickpea water); 1 tablespoon Beetroot Powder; Salt, to taste; Pepper, to taste; 1 teaspoon Mixed Herbs; 2 Garlic cloves; 1/4 cup Lemon Juice; 1/4 cup Extra Virgin Olive Oil; 1/2 cup reserved Chickpea Water, from canned/cooked Chickpeas; 1/4 cup Coconut Cream; 300 gm Spaghetti; ½ cup Pasta Water; Vegan Feta Cheese (optional); Toasted Walnuts, for topping; Fresh Parsley or Cilantro, for garnish

veganbell.com

This beetroot chickpea pasta combines a creamy, protein-rich chickpea and beetroot sauce with spaghetti, topped with vegan feta, toasted walnuts.

View full recipe on veganbell.com

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 veganbell.com.

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Ingredients

250 gm / 8.8 oz. Canned Chickpeas, or use cooked Chickpeas (Note: Reserve chickpea water)
1 tablespoon Beetroot Powder
Salt, to taste
Pepper, to taste
1 teaspoon Mixed Herbs
2 Garlic cloves
1/4 cup Lemon Juice
1/4 cup Extra Virgin Olive Oil
1/2 cup reserved Chickpea Water, from canned/cooked Chickpeas
1/4 cup Coconut Cream
300 gm Spaghetti
½ cup Pasta Water
Vegan Feta Cheese (optional)
Toasted Walnuts, for topping
Fresh Parsley or Cilantro, for garnish