Chickpea pasta gives this delicious dish from Kat Odell’s debut cookbook Unicorn Food an added boost of plant-based protein, while fresh lemon and parsley add a brightness to the indulgent red wine sauce.
What you need:
1¾ teaspoons salt, divided
½ pound chickpea-based, gluten-free spaghetti
¼ cup plus 1 tablespoon olive oil
½ tablespoon minced garlic
¼ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
2 cups dry vegan red wine, such as Malbec
¼ cup finely chopped fresh Italian parsley
¼ cup pine nuts, toasted
5 teaspoons lemon juice
Zest of 1 lemon
What you do:
- Bring a large pot of water to boil over high heat. Add 1½ teaspoon salt and pasta, and cook, stirring occasionally, for 1 minute. Drain in colander.
- In a large saucepan over medium-low heat, warm ¼ cup of olive oil, garlic, and red pepper flakes. When garlic begins to brown, add remaining ¼ teaspoon salt, black pepper, and red wine, and bring to a boil. Add parboiled pasta and cook, stirring occasionally, until pasta is al dente and has absorbed red wine, about 4 minutes. Remove from heat.
- Add remaining 1 tablespoon olive oil, parsley, pine nuts, lemon juice and zest, and stir to combine. Serve immediately.
