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Fajita Pasta with Chickpeas & Peppers
Ingredients
  • subheading: Fajita Chickpeas and Veggies:
  • 1 tsp oil
  • ½ ( 0.5 ) medium onion thinly sliced
  • 1 green bell pepper thinly sliced
  • ½ ( 0.5 ) red bell pepper thinly sliced
  • 13.5 oz can of chickpeas drained or 1.25 cups cooked
  • ½ tsp ( 0.5 tsp) ground cumin
  • ½ tsp ( 0.5 tsp) garlic granules
  • ½ tsp ( 0.5 tsp) onion powder
  • ½ tsp ( 0.5 tsp) dried oregano
  • ½ tsp ( 0.5 tsp) dried basil
  • 1 tsp smoked paprika
  • ¼ tsp ( 0.25 tsp) red pepper flakes
  • ¼ tsp ( 0.25 tsp) salt or to taste
  • subheading: Pasta:
  • 6 to 8 oz ( 6 oz) pasta like fusilli or penne , use gluten free pasta for glutenfre
  • 1 large juicy tomato finely chopped
  • 2 tsp extra virgin olive oil
  • 1.5 cups ( 357 ml) cashew cream blend ⅓ cup cashews with 1.5 cups of water or unsweetened almond milk
  • ½ tsp ( 0.5 tsp) garlic granules
  • ¼ tsp ( 0.25 tsp) ground mustard
  • ¾ tsp ( 0.5 tsp) or more salt
  • 2 tbsp nutritional yeast less or more to preference
  • 1 tbsp flour , use rice flour for gluten-free (blend this into the cashew cream)
  • fresh or dried basil to taste
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