Summer fiesta pasta


  • 250g chickpea pasta

  • 1 capsicum

  • 200g mushrooms

  • 1 corn cob

  • 1 clove of garlic

  • 1 red onion

  • 1 tbsp oil

  • Coriander and pickled jalapenos to garnish

Fiesta sauce:

  • 1/3 cup of cashew nut butter

  • 3 tsp nutritional yeast

  • 1 small sweet potato

  • 1 cup non-dairy milk (we used soy)

  • 1 clove of garlic

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ¼ tsp chilli powder

  • Salt to taste

Serves: 3


Fiesta sauce:

  1. Peel the sweet potato and slice into chunks. Boil or steam until soft.

  2. Blend the fiesta sauce ingredients in a blender or food processor and add any salt to taste.

Pasta and vegetables:

  1. Finely chop the capsicum, onion and garlic. Slice the mushrooms and cut the corn from the cob.

  2. Cook the pasta in a saucepan of boiling water. Checking the texture of the noodles around the 8 minute mark, and strain when your desired texture is achieved.

  3. In a fry pan, saute all of the vegetables with the oil on a high heat until vegetables are lightly cooked and golden.

  4. Combine the pasta, vegetables and fiesta sauce and serve. Garnish with coriander and pickled jalapenos.