Chickpea Pasta with Nomato Sauce Recipe

This sauce is for those who have children who refuse to eat tomatoes, or who can’t eat them themselves. It’s vegetable-rich and full of hearty Italian flavours, while staying low in kilojoules too. Serve with a chickpea pasta or other pulse- or legume-based pasta for a nutrient-dense meal.
Serves: 4
GF, V, VG
Ingredients
Method
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, peeled & sliced
- 6 medium carrots, trimmed & diced
- 4 stalks celery, diced
- 1 brown onion, peeled & diced
- 2 cups diced mushrooms
- ¼ cup red-wine vinegar
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp fresh parsley, finely chopped
- Sea salt & black pepper
- 2 tbsp nutritional yeast
- 500g chickpea or pulse pasta
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