Serves: 2-3 people
Prep time: 2 hours (inactive), 30 mins (active)
What you’ll need:
For the cashew sauce:
- One cup cashews, soaked in hot water for 2 hours
- 2-3 cloves garlic
- 1/2 deseeded jalapeño (optional but highly recommended)
- 1/2 tsp red pepper flakes
- Salt to taste
- Water
For the spiced mushrooms:
- 1 cup sliced cremini/white mushrooms
- 1/2 cup chopped red bell pepper
- 1 cup chopped spinach
- 1 tsp crushed basil
- 1/2 tsp crushed thyme
- 1/2 tsp crushed rosemary
- 1 tsp crushed oregano
- 1 tsp salt + more to taste
- 1/4 tsp freshly crushed black pepper
- 1 tbsp olive oil
For the chickpeas pasta:
- 1 8oz box of Banza Linguine
- 1 pot of water to boil
- Generous amount of salt
What you’ll want to do:
- Boil water in a large pot with some salt. Once the water starts boiling empty the box of Banza into it. Let it cook for around 7-8 minutes before starting to monitor it closely.
- It’s important to take the pasta out of the hot water before it starts getting too soft.
- Simultaneously, sautée the mushrooms, bell pepper and spinach in the olive oil. Add all the crushed spices, salt and pepper. Cook until the vegetables are tender.
- In a Nutribullet or high-speed blender, combine the cashews, garlic, jalapeño, salt and a little water. Add water slowly as you blend to get a creamy sauce. Add more water if you prefer a more liquid consistency.
- Plate the pasta, vegetables and cashew sauce without completely mixing together. Top the sauce with red pepper flakes.
- Enjoy!