250g Wilderbean Chickpea Pasta
3 small capsicums (approx. 500g)
6 cloves garlic
2 small onions (approx 160g)
Splash of olive oil
3 tbsp nutritional yeast
3/4 cup of non-dairy milk (we used almond)
1.5 tbsp corn flour
2 tsp veggie stock powder
¼ tsp black pepper
Chilli powder to taste (optional)
Handful of shredded parsley
Heat the oven to 250°C. Place the whole capsicums in the oven on a tray and cook for approximately 30 minutes, rotating the capsicums once. Remove the capsicums once they are moderately charred. Place the capsicums into a sealed glass Tupperware for 10 minutes – this encourages the skins to come loose. Then cool the capsicums, peel away the outer skin and remove seeds and stems.
Switch off the oven, but while it’s still hot inside, put the walnuts into the oven on a tray to crisp up for extra crunch. Approximately 10 minutes in the cooling oven should do.
In a saucepan sauté the diced onion and garlic in the olive oil for 5 minutes. Don’t wash your saucepan yet - we’ll use it again soon.
In a food processor blend the capsicum flesh, the onion and garlic mix and nutritional yeast, milk, corn flour, stock powder, black pepper and chili powder (if you like a little heat). Blend on a high speed until you have a smooth, brightly coloured puree.
Transfer the puree back into the saucepan and simmer, keeping it moving by stirring. The time it takes to thicken up the sauce is about the same time you need to cook your pasta – 10 minutes.
Cook one 250g pack of chickpea pasta in a pot. When cooked, strain it and transfer it to the saucepan with the thickened sauce and mix through.
To serve, garnish with your walnuts and chopped parsley.