Mushroom and Chickpea One Pot Pasta

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 10 oz baby Bella or white mushrooms, sliced thin
• 1 packed cup fresh basil leaves, chopped
• 1-15oz can chickpeas, drained
• 1-6oz can tomato paste
• 1 tsp dry thyme
• 1 tsp dry oregano
• 1 tsp red pepper flakes (or to taste, optional)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 4 cups vegetable or mushroom broth
• 1 cup plain unsweetened almond-coconut beverage (alternatively you can use canned light coconut milk)
• 2 tbsp nutritional yeast
• 2 cups small pasta shells

Instructions

1. 1

   Heat the olive oil in a large, deep skillet for which you have a lid. Add the onion and cook over medium high heat for 2-3 minutes, until translucent, stirring often

2. 2

   Add the garlic, mushrooms, and basil and continue cooking for 7-8 minutes. Add the chickpeas, tomato paste, thyme, oregano, red pepper flakes (if using), salt and black pepper, stir well, so the chickpeas are well coated, and cook for 2 minutes

3. 3

   Add the broth, coconut beverage and nutritional yeast and stir well. Bring to a boil, add the pasta and mix well. Reduce the heat and simmer, covered, for about 15 minutes or until the pasta is tender, but still has a bite

4. 4

   Remove from heat, stir well and let it sit, covered, for 10 minutes