
Ingredients
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
Directions
Fiesta sauce:
Peel the sweet potato and slice into chunks. Boil or steam until soft.
Blend the fiesta sauce ingredients in a blender or food processor and add any salt to taste.
Pasta and vegetables:
Finely chop the capsicum, onion and garlic. Slice the mushrooms and cut the corn from the cob.
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.
In a fry pan, saute all of the vegetables with the oil on a high heat until vegetables are lightly cooked and golden.
Combine the pasta, vegetables and fiesta sauce and serve. Garnish with coriander and pickled jalapenos.