Vegan Lemon-Rosemary Chickpea Pasta Casserole
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Cooking tools:
- Oven
- Skillet
- Blender
- Baking dish
- Aluminum foil
- Cooling rack
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Cutting board
- Chef's knife
- Wooden spoon
- Spatula
- Mixing bowl
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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