3 tablespoons chopped fresh parsley (or more to taste)
¼ - ½ cup breadcrumbs for topping (optional)
Instructions
Preheat oven to 400 degrees F.
In a large pot of boiling water, cook pasta 2 minutes less than package instructions. It will be slightly undercooked. Drain. In a large bowl, toss the pasta with the nutritional yeast and ¼ teaspoon salt and some fresh black pepper.
Heat ½ vegetable broth over medium heat. Add onion, leeks and mushrooms and cook until soft about 5-7 minutes. Add the garlic and cook until fragrant and soft another 2 to 3 minutes.
Add flour and whisk to coat onion mixture. Slowly whisk in broth, then milk.
Cook, stirring constantly until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 6-8 minutes.
Stir in salt, pepper, peas, chickpeas and fresh parsley.
Add the mixture to the bowl of pasta. Transfer chickpea mixture to a 9-by-13-inch baking dish and top with breadcrumbs. Bake until sauce is bubbling and crust is golden about 20-25 minutes.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/plant-strong-diet/