Friday, May 16, 2008

Pumkin Chickpea Pasta

1) Cook whatever gluten free pasta you like

2) Cook whatever veggies you like on the side
suggestion: sauteed cremini mushrooms and a big handful of baby spinach

I used leftover kale salad and it tasted great.

3) Make pumpkin sauce in a small saucepan on stove. When hot, combine with other parts.

* 1/2 a cup of canned pumpkin or real pumpkin cooked and mashed
* 1/2 a cup of a milky liquid
suggestion: 1/3 cup leftover light coconut milk plus a splash of hemp milk

I used rice milk (my favorite).

* 1/4 tsp nutmeg
* 1/4 tsp salt
* 1 tsp dried sage
* 1 tbsp nutritional yeast

4) Add 1 cup of cooked chick peas.

5) Top with 1 more tbsp nutritional yeast

recipe adapted from:

No comments: