Prep Time:15 mins
Cook Time:20 mins
- 8 oz Modern Table Rotini Pasta
- 1 cup brown rice cooked and cooled
- 1 cup chickpeas rinsed and drained
- 1 cup almonds slivered
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 cup red onion diced
- 1.5 cup roasted red peppers
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup coconut milk
- 2 tbsp nutritional yeast
- 1/4 cup reserved pasta water up to 1 cup
- 1 tbsp olive oil
Prepare pasta according to package directions.
In a food processor combine the vegan meatballs ingredients: brown rice, chickpeas, slivered almonds, and spices. Pulse until slivered almonds are chopped up and mixture is broken down but not completely pureed/smooth.
Heat 2 tablespoons olive oil in pan over medium/high heat. Add meatballs in single layer and cook until browned on all sides. Set aside.
Heat 1 tablespoon olive oil in a pot/pan. Add onions and garlic. Cook for a few minutes.
Add roasted red peppers, smoked paprika and salt. Cook for a few minutes.
Add coconut milk, and 1/4 cup reserved pasta water. Bring to a boil and simmer for a couple minutes. Blend until smooth with an immersion blender. Add nutritional yeast and mix. Add more reserved pasta water if needed until desired consistency is reached.
Mix the pasta with the roasted red pepper sauce. Divide among 4 bowls and top with a few vegan meatballs. Garnish with parsley and sliced almonds.