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Cashew and Tomato Chickpea Pasta with Coconut Bacon

Minako Umehara

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Instagram: @365cleaneats

INGREDIENTS

 

Coconut Bacon

2 cups large coconut flakes

2 tbsp tamari (or soy sauce)

1 tbsp maple syrup

1 tsp balsamic vinegar

½-1 tsp smoked sweet paprika

 

Cashew Alfredo Sauce (about 1½ cups)

½ cup raw cashews, soaked in hot water for 30 minutes and rinsed

½ cup minced brown onion

1½ cloves garlic (1 garlic for sauté, ½ for adding at step #2)

1 cup unsweetened plain almond milk

2-3 tbsp nutritional yeast

1 tbsp arrowroot powder or potato starch

½-1 tsp maple syrup

Olive oil

Pink salt

Black pepper

 

Pasta Sauce (about 3 cups)

1 can cherry tomatoes (or tomatoes)

1 cup minced brown onion

¾ cup diced Japanese pumpkin or butternut squash

2-3 garlic cloves, chopped

½ cup raw cashews (soaked in hot water for 30 minutes and rinsed)

1 tsp dried thyme (or your choice of dried or fresh herbs)

Red pepper, salt and olive oil

 

To Serve

2 cans chickpeas, drained

Italian parsley

14 oz of your choice of dried pasta

 

METHOD

 

Preheat oven to 340°F. Toss coconut flakes with other coconut bacon ingredients. Transfer to a baking dish in an even layer. Bake it for about 6 minutes, flip and continue to bake 1-2 more minutes until they become golden brown. Keep your eyes on them as they burn quite quickly. They become crispy after cooling down.

 

In a medium saucepan, sauté onion and garlic with 1 tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender. Add pumpkin with 1 tbsp olive oil, red and black pepper, and 1 tsp pink salt. Continue to heat for a few more minutes. Add tomato and thyme and bring to a boil. Reduce heat and cover with a lid. Simmer for 30 minutes over a low flame. Stir occasionally.

 

In a blender, put all the ingredients except chickpeas and blend well. Add salt and pepper to taste. In a big saucepan, transfer 2 cups of the sauce and chickpeas and heat them up. Add boiled pasta and heat over a small to medium flame for 1-2 minutes. Add more sauce if necessary, salt to taste. Garnish with the coconut bacon and Italian parsley before serving. 

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