Chickpea pasta with mushrooms and roasted broccoli 250g chickpea pasta (uncoo…

Chickpea pasta with mushrooms and roasted broccoli 🥦

250g chickpea pasta (uncooked)
1 broccoli
10 mushrooms
1 small leek
2 bok choys
1 small onion
a few sun-dried tomatoes
2 tsp dried savory
1 tsp dried coriander
1/2 tsp garlic powder
1/3 cup unsweetened oat milk
2 tbsp soy sauce
green onion
salt and pepper

Cut broccoli into florets, put them on a baking sheet, sprinkle with olive oil and season with salt and pepper. Bake for about 20-30 minutes, or however long you prefer.
Boil pasta according to the packet.
Slice mushrooms and sauté on rapeseed oil. If they produce water, transfer it into a bowl and set aside for later. Keep frying the mushrooms until they’re golden. Add finely chopped onion and sauté some more. Then add chopped leek and white parts of bok choys. Fry those for a moment, then add soy sauce and pour the mushroom water back in. Once the veggies soften, add chopped bok choy leaves and oat milk. Throw in spices, herbs, cut sun-dried tomatoes and baked broccoli. Combine everything with chickpea pasta and sprinkle it with green onion. Enjoy 💚

.
.
.
.
.
.
.
.

____________