- Prep Time: 5 mins
- bake Time: 15 mins
- Total Time: 20 mins
Ingredients
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16 oz package of pasta, cooked according to instructions
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1 block soft or silken tofu (250g)
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2.5 cups Anthony’s Organic Dried Chickpeas (measure after cooking)
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3/4 cup reserved pasta water
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1 tbsp Anthony’s Non-Fortified Nutritional Yeast
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1.5 tsp garlic powder
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1 tsp salt (add more to taste)
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2 cups frozen peas
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Chopped parsley, for topping
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Freshly cracked black pepper, for serving
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Instructions:
- Cook the pasta according to package instructions. Reserve 3/4 cup of the pasta water.
- In a blender, add the tofu, cooked chickpeas, pasta water, nutritional yeast, garlic powder and salt. Blend until smooth.
- Add the sauce and frozen peas to the pasta pot. Stir and cook until the peas have thawed and the sauce has warmed.
- Sprinkle on some chopped parsley and freshly cracked black pepper and enjoy!
