Summer fiesta pasta

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:

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.