Vegan Quinoa Pasta With Cauliflower And Chickpeas Recipe

About this recipe

A wholesome and hearty vegan dinner featuring quinoa pasta, tender cauliflower, protein-packed chickpeas, and a flavorful tomato-based sauce with almonds and spices. Perfect for a satisfying and nutritious meal.

Ingredients

• 200 g Cauliflower Florets
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Livyor Raw Sunflower Seeds
• 1 kg Whole Farm Grocery Sugar (Packet)
• 45 g On1Y Cinnamon Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Catch Black Pepper Grinder
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 35 g On1Y Grinder Italian Seasoning Flakes

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add a pinch of salt and 1 medium head of cauliflower, cut into florets. Boil for 5 minutes, then use a slotted spoon to transfer the cauliflower to a bowl of cold water to stop the cooking process. Drain and chop the cauliflower into medium-sized pieces. Set aside.
3. 3. Heat 1 tablespoon of black & green extra virgin cold pressed avocado oil in a large skillet over medium heat. Add 1 minced garlic clove and cook, stirring, until fragrant, about 30 seconds.
4. 4. Add 1 can (14.5 oz) of finely chopped tomatoes with their liquid, 1/4 teaspoon sugar, 1/4 teaspoon ground cinnamon, 1/2 teaspoon Italian seasoning flakes, and a pinch of salt. Stir well and bring the mixture to a brisk boil over medium-high heat.
5. 5. Reduce the heat to medium and cook the tomato mixture, stirring often, until it thickens and becomes fragrant, about 10 minutes. Add freshly ground black pepper to taste.
6. 6. Stir in the chopped cauliflower, 1/4 cup of the cauliflower cooking water, and 1/4 cup sunflower seeds. Mix well and let the sauce simmer for 5 minutes.
7. 7. Bring the pot of water back to a boil and add 3/4 cup quinoa pasta. Cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
8. 8. Toss the cooked pasta with the tomato and cauliflower sauce, adding the reserved pasta water as needed to achieve the desired consistency. Drizzle with the remaining 1 tablespoon of avocado oil and mix well.
9. 9. Serve the pasta hot, garnished with additional sunflower seeds if desired.