CHICKPEA FUSILLI WITH BEAN AND SPINACH

 

A trip with my sons always gives me a lot of positive emotions. I wonder how they see the world, what they think about my cooking ... I listen to their advice and try to put maximum effort and heart into each meal. We cooked a vegan dinner together to enjoy the view from the Mosterøy Island.

Ingredients:

• 150 g red lentil pasta (before cooking)
• 1 red pepper
• 1 shallot
• 3 cloves of garlic
• 2 handfuls of spinach
• 75 g of vegan feta
• 230 g butter white beans (cooked)
• 2-3 teaspoons of tomato paste
• 2 tablespoons of oat cream
• olive oil
• salt and pepper

Instructions:

1. Cook pasta according to the recipe on the package.
2. Fry the chopped shallots and garlic in a frying pan.
3. Add paprika into cubes and stew for a while.
4. Add beans, feta and spinach. Stir.
5. When the vegetables are soft,  add the tomato paste and oat cream.
6. Season with salt and pepper.
7. Add the fusilli and it's ready.