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Chickpea and Cherry Tomato Penne Alfredo

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Chickpea and Cherry Tomato Penne Alfredo

with Vitalite Plant-Based Mozzarella Flavoured Shreds, zucchini, lemon, basil and chives

Informations supplémentaires
35 min. | 772 kcal | easy | Family, Vegetarian, Even better the next day | Printable version
1. Setup Bring a pot of salted water to a boil. Cut the cherry tomatoes in 2. Chop the garlic and the herbs. Cut the zucchini into small pieces. Drain and rinse the chickpeas.
2. Cook the pasta Cook the pasta in the pot of boiling water for 8-10 minutes until tender. Drain.
3. Cook the chickpeas Heat a drizzle of oil in a large pan on medium high. Cook the chickpeas with the spices for 3-4 minutes. Add the tomatoes and zucchini and cook for 4-5 minutes. Add salt and pepper. Add the garlic and cook for 1-2 minutes. Remove from the pan and put in a bowl.
4. Make the sauce Add a drizzle of oil to the same pan. Add the flour, mix well and cook for 1-2 minutes. Add the oat milk and whisk until everything becomes a smooth sauce. Reduce the heat to medium, add the Vitalite Plant-Based Mozzarella Flavoured Shreds and stir until the cheese is melted. Add salt and pepper to taste. Add a dash of lemon juice.
5. Add the vegetables Add the cooked pasta and vegetables to the pan with the sauce. Adjust salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with the herbs and a little lemon juice to taste. Bon appétit!
180gPenne
100gVitalite Plant-Based Mozzarella Flavoured Shreds
200gCherry Tomatoes
1unitZucchini(s)
0.5unitChives, basil
200gChickpeas
20gAll-Purpose Flour
250mlOriginal unsweetened oat drink
0.5unitLemon
2unitGarlic Clove(s)
10gSpice Mix Roasted Garlic and Peppers
What you need pan, pot, strainer, whisk, bowl
772 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 120g
40%
fat 15g
23%
cholesterol 40mg
13%
fiber 3g
12%
protein 40g
saturated 7g
35%
sodium 644mg
27%
sugar 18g
trans 0g