Creamy Pasta with Chickpea Crumble

Instead of eggs, my vegan take on carbonara features aquafaba — the water left behind after draining cooked or canned chickpeas — which is usually thrown out.

Serves 4
Time: 1 hour


  • Salt

  • One 15-ounce can chickpeas

  • 2 tablespoons and 1/4 cup olive oil, or more as needed

  • 1 teaspoon paprika

  • Pepper

  • 1 tablespoon nutritional yeast

  • 1 large red onion, peeled, h…

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