Curry-Lemon Pasta Sauce

Serves 2-3

•1 can chickpeas(400g), washed and drained
•3 cloves of garlic, minced
•1 small onion, chopped
•1 1/2 – 2 cups plant based milk
•2 tbsp. curry powder
•pinch of smoked paprika
•1/2 cup nutritional yeast
•Juice of 1 lemon
•salt and pepper to taste

•Heat 2 tbsp. water or oil in a pot over medium heat. Add onion and minced garlic and cook for about 2-3 minutes or until onion becomes translucent
•Add onion and garlic + all the other ingredients to a blender and blend until well combined
•Pour sauce into the pot and bring it to the boil. Remove from heat
•Mix sauce with pasta and (optional) add arugula and cherry tomatoes

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