Dish Info

Ingredients

SERVINGs

4

Minutes

25

16

Ingredients

Step 1

Sauté the shallot until translucent. Add the garlic and spices and sauté for another minute until fragrant.

Step 2

Add the flour and stir well, let it cook for 1 minute. Slowly add the vegetable stock while stirring.

Step 3

Add the cream and bring to a simmer while stirring.

Stir in the baby spinach, sun dried tomatoes and chickpeas.

Step 4

Let the sauce simmer until the spinach has soften.

Step 5

Stir in the sauce and vegan parmesan cheese. Add some of the reserved pasta water if needed to thin out the sauce.

Step 6

Top the pasta with some extra vegan parmesan cheese and basil.