by@vegaliciously
INGREDIENTS:
•100g chickpeas
•2 garlic cloves
•1 onion
•salt & pepper
•½ tbsp coconut oil
•3dl oat or soy cream
•2 pinches of saffron
•240g broccoli
•1 tsp coconut oil
•250g tagliatelle (egg-free)
METHOD:
1) For the tagliatelle, fill a large pot with water and bring to a boil. Add some salt and cook the taglietelle for about 8 min.
2) For the Sauce, coat a saucepan with coconut oil over medium heat. Add the chopped onions and cloves and cook for 5 min.
3) Add the chickpeas, season with salt and pepper and cook for another 10 min.
4) Add oat cream and saffron, whisk until the saffron melts completely.
5)Process the sauce in a high speed blender until creamy and lumps free.
6) For the broccoli, coat a saucepan with coconut oil, season with salt pepper and cook over medium heat for 20 minutes turning them every 5 minutes (don’t over cook them or they wont be crunchy).
7) Pour the saffron sauce over the pasta and serve with the roasted broccoli and ENJOY
4) Add oat cream and saffron, whisk until the saffron melts completely.
5)Process the sauce in a high speed blender until creamy and lumps free.
6) For the broccoli, coat a saucepan with coconut oil, season with salt pepper and cook over medium heat for 20 minutes turning them every 5 minutes (don’t over cook them or they wont be crunchy).
7) Pour the saffron sauce over the pasta and serve with the roasted broccoli and ENJOY
