SPINACH & TOMATO PASTA with CHICKPEA AND MUSHROOMS & BROWN BUTTER SAUCE (VEGAN)

Ever so often, I enjoy a really nice week or a few days with just meatless dishes. In that period of time, I try to be creative to keep meals interesting with various textures, colors and tastes. Pasta is one of my go to meals at this time because regardless what your endgame may be, from simple to complex you simply cannot go wrong. This dish is full of bright, nutty flavors with light herbs poking through the slight crunch of the panko breadcrumbs to compliment the silkiness of the pasta. It is all a good vege-meal can ask for. Here's my recipe, I hope you enjoy it. INGREDIENTS 1/2 pk Spinach Tagliatelle Pasta (1 pk 250 g) 1/2 pk Tomato Tagliatelle Pasta (1 pk 250 g) 1 tin whole White Mushrooms (184 g) 1 cup Chick Peas precooked 2 tbsp Olive Oil 3 cloves Garlic Grated 4 tbsp fresh chopped Chives 1 tsp dried Thyme 1/2 tsp Red Pepper Flakes pinch Black Pepper 2 tbsp lightly toasted Panko Breadcrumbs Salt to taste BROWN BUTTER VEGAN RECIPE HERE https://www.terisfoodtherapy.com/post/brown-butter-sauce-vegan METHOD ●To a pot of boiling water add pasta and allow to cook for 6-8 mins until pasta is soft but not falling apart to touch.Drain and set aside. ●To a medium sized saucepan on medium heat add olive oil and allow to heat up gradually. Toss in garlic and saute for 30 secs or so. ●Then to garlic, add mushrooms and chick peas and saute for 3-5 mins on low heat. ●Season with 3 tbsp chives, thyme, red pepper flakes, black pepper and salt. ●Remove from heat and toss in pasta and incorporate. Serve hot, topped with remaining chives, breadcrumbs and drizzled with brown butter sauce. Thanks for joining me for another session of Food Therapy. I hope to see you soon❤

SPINACH & TOMATO PASTA with CHICKPEA AND MUSHROOMS & BROWN BUTTER SAUCE (VEGAN)