Heat the olive oil in a large saucepan. Add the onion, red pepper, paprika and ground corinander and cook for 3-4 minutes over a medium-high heat.
1 tbsp olive oil, 1 large onion, 1 large red pepper, 1 tsp paprika, 1 tsp ground coriander
Add the oyster mushrooms and cook for a few minutes more, until the mushrooms soften.
5 oz oyster mushrooms
Add the diced tomatoes, pasta, nutritional yeast, plant based milk and vegetable stock. Simmer over a medium heat, stirring frequently, for 10-12 minutes, until the pasta is al dente and most of the liquid is absorbed.
1 can diced tomatoes, 7 oz pasta, 3 tbsp nutritional yeast, 1 cup plant based milk, 2 cups vegetable stock
Add the chickpeas, coconut yogurt and peanut butter. Stir and simmer for 4-5 minutes more.
1 can chickpeas, ¼ cup coconut yogurt, 1 tbsp peanut butter
Squeeze in the lemon juice and season to taste with salt and pepper. Serve immediately.
1 lemon, ½ tsp salt, ½ tsp black pepper
You can keep this pasta in the fridge in an airtight container for up to 4 days. Reheat on the stove or the microwave, adding extra liquid if necessary.
To make this recipe gluten-free, use gluten-free pasta of your choice.