Vegan Chickpea Bolognese Pasta

Step 1

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, celery, shallot, salt and pepper. Cook until the vegetables soften. Then add in the garlic and red pepper flakes and let cook for 1 minute or until fragrant.

Step 2

Add the pulsed garbanzo beans and sauce to the skillet and stir until combined. Add oat milk and maple syrup if using. Cook for 5 minutes to allow the flavors to develop. Taste and adjust seasonings as needed. Reduce heat to a low simmer and cover while you cook the pasta.

Step 3

Meanwhile, bring a large pot of water to a rolling boil. Add one tablespoon salt and one package of pasta. Cook according to package instructions. When cooking is complete, test one noodle for doneness. Use a large scoop colander pasta strainer to transfer the cooked pasta to the skillet with the sauce. Stir until the noodles are fully coated with the sauce. Add parsley and basil and stir again before serving.

Step 4

Divide onto four plates and enjoy immediately. You can also plate the pasta plain and serve the sauce in the center as pictured.