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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. pasta (your choice, I used a red lentil pasta)
- 1 1/2 cups chickpeas (already cooked, or 1 can)
- 2 3/4 cups vegetable broth (still trying to figure out the optimum amount)
- 1 cup cherry tomatoes (halved)
- 1 red onion (small, sliced thin)
- 2 bell peppers (sliced thinly, or however many you want)
- 1/2 tsp. miso (or salt)
- 1/2 tsp. pepper
- 1/2 tsp. red pepper flakes (–more if you like it spicer)
- 4 fresh basil (big leaves, torn into pieces)
- 3 garlic cloves (– minced, I’m using more next time)
- 2 lemon slices
- 2 cups walnuts
- 2 cups nutritional yeast
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. miso
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Directions
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