Creamy Spinach Arugula Chickpea Pasta (vegan)

Prep Time: 15 min Cook Time: 40 min Serves: 4 Difficulty Level: Medium Cuisine: Italian / American

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When I made this pasta dish for the first time I and my boyfriend, were blown away! How could something vegan taste this good? It turned out so creamy and hearty, I knew I had to make it again and share it with you! For behind the scenes footage of me making this dish for the second time, visit @bonadaptee on instagram and look for the “bts” story highlight. Lets Cook!

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Ingredients:

4 servings Ricciarelle Pasta

2 1/2 tbsp Vegan Cream cheese

2 tbs Vegan Butter

2 tbs Olive oil

2/3 Medium Sized Onion

1 tbsp Garlic powder

Little less than 1/2 tbs of Chili flakes

1/4 tbsp Black pepper

1 tbsp Capers

1 1/2 cup Almond milk

Directions:

1. Combine all spices into a small bowl & set aside. Omit the black pepper for now.

2. Cut onion into thin slivers.

3. In a large pan (about 12 in) add 1 tbsp olive oil And 2 tbs of vegan butter. Place heat on low just so it’s hot enough for the butter to melt.

4. Add slivered onions to the pan, turn heat up to about 2-3 making sure your butter and oil doesn’t start to brown. Sauté onions till almost translucent. Turn off heat.

5. In a pot, boil 5 cups of water for your pasta, add a dash of salt and a splash of olive oil. Bring to a boil, cook pasta for 8 min, and remove from heat.

6. Drain most of the pasta water, leaving about 2 tbsp of water in the pot. Set aside.

7. Remove onions from heat by putting them in a separate bowl. Add almond milk to pan being sure to scrape up any bits left in the pan. Add vegan cream cheese, 1 tbsp of olive oil, and spice blend.

8. Stir until sauce is blended and smooth.

9. Add onions, capers, baby spinach & arugula, and black pepper into your sauce. Stir well.

10. Add chickpeas and pour pasta with the little bit of water you left into the sauce. Stir well.

11. Finish a parsley for garnish. (Optional)