I am at a complete loss for words with this dish. It was just absolutely delicious. I grew up eating my mom's version of this which was made with chicken, cream, lots of cheese, and much fewer veggies. So I'm beyond excited to have finally perfected my favorite
childhood dish. I can't wait for you to try it!
I made a homemade cream sauce instead of actual cream, omitted the cheese, and added mushrooms, chickpeas, spinach and zucchini noodles. Heaven.
Zoodles are great for this dish as its quite heavy, however pasta or rice would go great as well. The sundried tomatoes are essential, and my favorite part of this dish.
I make zoodles by using this handheld spiraler. It's super simple! Click to purchase on amazon for $6 :)
If you, or someone you know, is new to eating plant based, this is the meal to try! It's super filling, packed with nutrients and has a creamy flavor that will make you wonder how it's all made from plants.
The cream sauce makes this dish higher in calories than most of my recipes, but it will have you licking the plate clean. Guaranteed.
The full recipe comes to a total of 920 calories.
You will need:
1 tbsp extra virgin olive oil
1 can chickpeas
salt
pepper
4 garlic cloves (2 for cream sauce)
2-3 cups spinach
1-2 tbsp fresh thyme leaves
1 tbsp crushed red pepper
3/4 cup cashews
1/2 cup sundried tomatoes
1 tbsp fresh basil
1 cup sliced mushrooms
3/4 cup vegetable broth
2-3 zucchini for zucchini noodles
optional : lemon
roasted chickpeas:
1. Preheat oven to 350. Drain and rinse chickpeas.
2. Using a towel, pat chickpeas dry. Discard any loose skins from outside of chickpeas.
3. Transfer chickpeas to a parchment lined baking sheet and toss them with olive oil, and salt.
4. Bake for 25-30 minutes, or until they reach desired level of crispiness.
While chickpeas bake, prepare the cream sauce:
In a blender combine the cashews with 1/2 cup of water & 2 garlic cloves. Blend until smooth. Add more water to reach desired creaminess. Set aside.
Instructions:
Heat a cast iron skillet to medium heat, add olive oil, minced garlic, fresh thyme, crushed red pepper flakes, and mushrooms. Cook for about 1-2 minutes, or until mushrooms are slightly browned.
Mix in vegetable broth, 1/2 cup of cream sauce, sun-dried tomatoes, and add more salt, pepper & thyme.
The cream sauce will thicken in the heat, so bring the heat down and add in the roasted chickpeas, spinach, (optional: add a squeeze of lemon to brighten up the sauce), and zucchini noodles. Mix everything together well so that the spinach and zoodles cook down.
Mix in the remainder of the cream sauce. Garnish with fresh basil leaves, more red pepper flakes if you like it super spicy.
Enjoy!
The total calories are 920. 83 g carbs, 57 g fat, 31 g protein.
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