Fusilli Gratin with Chickpeas
Vegan fusilli gratin with cherry tomatoes, chickpeas, mushrooms and Greek-style 'cheese'
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
- 200 grFusilli Pasta
- 4 cupsChickpeas
- 400 grCherry Tomatoes
- 300 grOyster Mushrooms
- 1Onion
- 4 clovesGarlic
- 1 blockViolife Greek-style 'Feta Cheese'
- 3 tbspOlive Oil
- 2 tbspNutritional Yeast
- Salt as needed
- Pepper as needed
Fusilli Gratin with Chickpeas
Vegan fusilli gratin with cherry tomatoes, chickpeas, mushrooms and Greek-style 'cheese'
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
INGREDIENTS
- 200 grFusilli Pasta
- 4 cupsChickpeas
- 400 grCherry Tomatoes
- 300 grOyster Mushrooms
- 1Onion
- 4 clovesGarlic
- 1 blockViolife Greek-style 'Feta Cheese'
- 3 tbspOlive Oil
- 2 tbspNutritional Yeast
- Salt as needed
- Pepper as needed
INSTRUCTIONS
- 1Cut the onions into half-moons, mince the garlic and cut the mushrooms into strips.
- 2Place everything in a roasting dish, along with the chickpeas and cherry tomatoes.
- 3Add the olive oil, nutritional yeast, salt and black pepper. Mix well to coat all ingredients.
- 4Make a space in the centre of the dish and place the cheese.
- 5Roast in a preheated oven at 180ºC for 30-40 minutes, until the vegetables are tender and golden.
- 6Meanwhile, cook the pasta according to the package instructions.
- 7At the end, add the cooked pasta to the dish, mix everything carefully and it's ready to serve.
NOTES
- The cheese we use is from Violife