Ingredients:
500 g pasta
2 tins chopped tomatoes
1 tin chickpeas (including the liquid)
4 tbsp tomato paste
6 cloves garlic
1 cup sweetcorn
1 cup peas
5 cups water
4 tbsp veggie bouillon powder
Cheese Sauce:
3 cups steamed cauliflower
400 g extra firm tofu
1/4 cup nutritional yeast
4 tbsp apple cider vinegar
1 tsp garlic salt
3/4 cup plant milk
Method:
1️⃣ Add pasta, chopped tomatoes, chickpeas with their liquid, tomato paste, garlic, sweetcorn, peas, water, and veggie bouillon to a large baking dish. Mix well.
2️⃣ Cover and bake at 180°C until the pasta is tender and has absorbed most of the liquid.
3️⃣ Blend all cheese sauce ingredients until completely smooth and creamy.
4️⃣ Pour the cheese sauce over the cooked pasta and mix until well coated. Serve and enjoy ✨
A hearty, comforting pasta dish packed with fiber, plant protein, and veggies. Everything cooks in one dish for an easy, satisfying meal that keeps you full for hours while staying low in calorie density
Click Link in BIO for 100+ high-volume meals that helped me lose 66 lbs ❤️
@broccoli_mum