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.
Time: 1 hour
One 15-ounce can chickpeas
2 tablespoons and 1/4 cup olive oil, or more as needed
1 teaspoon paprika
1 tablespoon nutritional yeast
1 large red onion, peeled, h…
Keep reading with a 7-day free trial
Subscribe to The Bittman Project to keep reading this post and get 7 days of free access to the full post archives.