Nothing brings the family ‘round the table like a warm, comforting pasta dish. And with this vegan pasta sauce recipe starring chickpeas and baby bella mushrooms for an extra-hearty texture, you can’t go wrong. McCormick® Salt Free Garlic and Herb Seasoning g...
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10m
PREP TIME
20m
COOK TIME
123
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 1 medium yellow onion, peeled and quartered
- 1 large carrot, peeled and roughly chopped
- 1 stalk celery, roughly chopped
- 1 package (10 ounces) baby bella mushrooms, cleaned
- 1 can (14 1/2 ounces) chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1 can (6 ounces) tomato paste
- 2 tablespoons McCormick® Salt Free Garlic and Herb Seasoning
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 2 cups unsalted vegetable stock
- 3 tablespoons nutritional yeast
INSTRUCTIONS
- 1 Place onion, carrot, and celery in food processor. Pulse until coarsely chopped; set aside. Pulse mushrooms in food processor until coarsely chopped. Remove and set aside. Pulse chickpeas in food processor just until chopped; set aside.
- 2 Heat oil in large deep skillet on medium-high heat. Add onion mixture. Cook and stir until softened, about 5 minutes. Stir in mushrooms and chickpeas. Cook and stir 5 minutes longer or until softened.
- 3 Reduce heat to medium. Stir in tomato paste, Seasoning, and black pepper. Cook, stirring frequently until mixture is dark, burnt red in color, about 5 minutes. Gradually add vegetable stock, stirring to scrape up any brown bits from bottom of skillet. Simmer 5 minutes until sauce is thickened. Stir in nutritional yeast. Serve over cooked pasta or veggie noodles and sprinkle with vegan Parmesan cheese, if desired.