Lemony Drunken Vegan Chickpea Spaghetti

Kat Odell

Lemony Drunken Vegan Chickpea Spaghetti

Red wine adds a rich decadence to this gluten-free pasta dish.

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Serves: 4

Chickpea pasta gives this delicious dish from Kat Odell’s debut cookbook Unicorn Food an added boost of plant-based protein, while fresh lemon and parsley add a brightness to the indulgent red wine sauce.

What you need:

1¾ teaspoons salt, divided
½ pound chickpea-based, gluten-free spaghetti
¼ cup plus 1 tablespoon olive oil
½ tablespoon minced garlic
¼ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
2 cups dry vegan red wine, such as Malbec
¼ cup finely chopped fresh Italian parsley
¼ cup pine nuts, toasted
5 teaspoons lemon juice
Zest of 1 lemon

What you do:

  1. Bring a large pot of water to boil over high heat. Add 1½ teaspoon salt and pasta, and cook, stirring occasionally, for 1 minute. Drain in colander.
  2. In a large saucepan over medium-low heat, warm ¼ cup of olive oil, garlic, and red pepper flakes. When garlic begins to brown, add remaining ¼ teaspoon salt, black pepper, and red wine, and bring to a boil. Add parboiled pasta and cook, stirring occasionally, until pasta is al dente and has absorbed red wine, about 4 minutes. Remove from heat.
  3. Add remaining 1 tablespoon olive oil, parsley, pine nuts, lemon juice and zest, and stir to combine. Serve immediately.
For more plant-based recipes like this, read:

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