Pasta Bake with Chickpeas
A vegan fusilli bake with cherry tomatoes, chickpeas, mushrooms and Greek-style 'cheese'
INGREDIENTS
- 200 g Fusilli
- 4 glasses Chickpeas
- 400 g Cherry tomatoes
- 300 g Oyster mushrooms
- 1 Onion
- 4 cloves Garlic
- 1 block Violife 'feta'
- 3 tbsp Olive oil
- 2 tbsp Nutritional yeast
- Salt, to taste
- Pepper, to taste
INSTRUCTIONS
- 1 Slice the onion into half-moons, chop the garlic and cut the mushrooms into strips.
- 2 Put everything in a baking dish with the chickpeas and cherry tomatoes.
- 3 Add the olive oil, nutritional yeast, salt and black pepper. Mix well to coat all the ingredients.
- 4 Clear a space in the middle of the dish and sit the cheese in it.
- 5 Bake in an oven preheated to 180°C for 30-40 minutes, until the vegetables are soft and golden.
- 6 Meanwhile, cook the pasta according to the packet instructions.
- 7 To finish, add the cooked pasta to the dish, stir everything together gently and it is ready to serve.
