How to Make Pasta con Ceci with Brooklyn Buttah - Vegan, Gluten-free - Cara Di Falco - Cara's Cucina

matasse pasta

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta adds fiber; spaghetti is a more common and affordable option.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories; canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is cheaper and versatile.

chilli flakes

🥗Healthier: fresh chilli

💰Cheaper: paprika

Fresh chilli provides more flavor; paprika is often cheaper and milder.

Start by rubbing raw garlic onto a baguette.

Spread Brooklyn butter on the baguette.

Preheat the oven to 375°F.

Sprinkle the baguette with chopped garlic and nutritional yeast.

Add fresh parsley on top of the baguette.

Bake the garlic bread for 10-15 minutes.

In a skillet, add half of the Brooklyn butter and a quarter of a chopped onion.

Sauté the onion until it starts to soften.

Add 3 chopped cloves of garlic and sauté until fragrant.

Add a whole sprig of thyme to the skillet.

Pour in 1/4 cup of coconut milk and stir.

Add 2 pinches of turmeric for color.

Stir in 1/4 cup of nutritional yeast.

Add a pinch of cayenne pepper for heat.

Season with a pinch of salt.

Add 1 can of drained chickpeas to the skillet.

Introduce 1 pound of spiralized zucchini noodles to the skillet.

Toss the zucchini noodles in the sauce for about 3-4 minutes until coated.

Finish with a little more Brooklyn butter for a velvety sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary