Vegan Chickpea Rotini Carbonara

Vegan Chickpea Rotini Carbonara

Vegan creamy chickpea rotini carbonara that it’s naturally gluten-free, healthy, comforting, easy to make and so delicious.

Skillet pasta is my favorite way to make my pasta recipes. Using cast iron skillets has so many benefits, you can read about it on a previous post. I made a vegan cashew cheese sauce that turned out amazing. We tried cashew shredded cheese for the first time, and we loved it.

Ingredients

As you must know the traditional carborana requires the use of eggs, so I replaced them for chickpea eggs. Chickpea eggs are so easy to make, and they have an eggy consistency that works perfectly.

Chickpea Flour

For this carbonara, I replace the meat for mushrooms. I used Baby Bella mushrooms, but any mushroom will work. Also, if you don’t like mushrooms you can totally replace it for sun dried tomatoes.

The chickpea rotini is so delicious and naturally gluten-free just make sure you follow the instruction on the box. Overcooked pasta doesn’t taste good at all. I love baking my pastas because it enhances the flavors. If you haven’t tried it, I totally recommend it.

Serve with salad

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chickpea Rotini Carbonara Skillet

4 servings

Ingredients:

8oz Chickpea Rotini

5 Baby Bella Mushrooms

1 -½ Liquid Smoke

½ Zucchini, sliced

¼ cup White Onion, chopped

1 Garlic Clove, peeled and chopped

2 Vegan Chickpea Eggs (1 TBS of Chickpea Flor + 3 TBS of water for each egg)

2 cups Almond Milk

3 TBS Nutritional Yeast

½ TSP Salt

Dash of Pepper

1 bag 8oz Cashew Shredded Cheese

Instructions:

1. Cook pasta according to the package instructions.

2. Slice mushroom, soak with liquid smoke and set aside.

3. Slice zucchini and set aside.

4. Chop onion set aside.

5. Peeled garlic clove and chop.

6. Prepare your vegan eggs.

7. Sauté mushrooms over medium heat for about 3-4 minutes to enhance the smoky flavor, set aside.

8. Inside a blender or food processor, mix vegan eggs, almond milk, nutritional yeast, salt and pepper. Blend until well incorporated.

9.Pour mixture inside a skillet over medium high heat. Add cashew shredded cheese and stir until incorporated.

10. Cook for about 8 to 10 minutes until mixture thickens to a sauce consistency. If the sauce it’s too thin add more cheese or cook longer.

11. Add cooked pasta and fold into sauce. Add mushrooms and zucchini. Bake pasta over 350 degrees for 8 to 10 minutes.

Enjoy it!

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Butternut Squash Pesto Pasta

Butternut Squash Pesto Pasta

Nothing better that pasta when you are craving comfort food during a rainy day during fall. This Butternut Squash Pesto Pasta brings you all the autumn flavors you need to brighten your day.

It’s not a secret that even though we love to cook from scratch sometimes we don’t have the time and we tend to eat outside. I’ve been there and done that, I’m guilty! So I made a plan for those busy days. I added to my grocery shopping cart healthy fun food to make my life easier.

I made this pasta using butternut squash pasta in the shape of pumpkins from Trader Joe’s and also used their Autumnal Harvest Pasta Sauce, their Kale Cashew Pesto, my favorite spices, cheese and veggies and let me tell you, it was delicious and ready in less that 40 minutes. 

I know some people are really successful at prepping food but for me is really tedious and I don’t like the taste of the food after two days. So, I prepare myself with simple ingredients that are healthy and simple to cook. You can use any kind of pasta or sauce but I suggest you to try the autumn flavors.

This pasta is:

  • Comforting
  • Flavorful
  • Delicious
  • Easy to prepare
  • Healthy
  • Pack with nutrients
  • Can be made vegan or vegetarian
  • Great for lunch or dinner

Baked Butternut Squash Pesto Pasta Serving: 7 Time Cooking 35 minutes

Ingredients:

  • 1 pack of 14oz of Fall Zucchette Pasta
  • 3 tablespoons of olive oil
  • ½ medium yellow onion, finely chopped
  • 1 handful of cilantro, finely chopped
  • 1 teaspoon of minced garlic
  • ½ small green pepper, finely chopped
  • ¼ cup of Kale Cashew Pesto (you can replace for your favorite pesto)
  • 2 cups of Autumnal Harvest Pasta Sauce (you can replace with any seasonal sauce)
  • ¼ cup of heavy cream or coconut milk for a vegan version.
  • 1 tablespoon of Nutritional Yeast
  • 1 teaspoon of Sazon *see notes
  • 2 cups of your favorite cheese
  • Handful of grape tomatoes and more veggies if you want.
  • Pinch of Salt and pepper

Method:

  1. Cook pasta according to the package instructions, drain and set aside.
  2. Meanwhile preheat oven to 350 degrees.
  3. In a large cast iron skillet heat olive oil over medium heat.
  4. Add onion, cilantro, garlic and green pepper, cook for about 3 minute until fragrant.
  5. Add pesto, sauce and heavy cream mix until well incorporated.
  6. Fold in pasta adding more sauce if needed.
  7. Add the rest of the ingredients and bake for about 15 minutes.
  8. Serve and enjoy it with your love ones.

*NOTES: Sazon is a hispanic seasoning that I love to use, I highly recommend it but f you don’t have it feel free to replace it with turmeric or cayenne pepper.

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Butternut Squash Pesto Pasta