* 3/4 cup water * 4oz mixed frozen veggies * 1 Tbsp coconut aminos * 1/2 tsp vinegar * 1/4 tsp salt
Cook the pasta according to the box instructions. Fry **Group 1** in a skillet over medium heat until the mustard seeds begin to pop. Add the chickpea flour and stir well until it stops bubbling. Turn the heat to low and stir until the chickpea roux becomes a golden brown. Turn the heat off and add **Group 2**. Stir well and let the nooch and spices cook a bit in the residual heat of the roux. Turn the heat back up to medium and add **Group 3**. Cook until the sauce thickens. Add the cashews and peanuts, then pour over the drained pasta. Garnish with chili flakes.
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This is a personal spin on the nooch sauce I learned from Jo Stepaniak’s cookbook, Vegan Vittles.
**Ingredients**
* 1/3 lb of your favorite pasta
* 1/4 cup chickpea flour / besan
* 1 oz cashews
* 1 oz roasted peanuts
* pinch of chili flakes
**Group 1**
* 2 Tbsp avocado oil
* 1 tsp cumin seeds
* 1/2 tsp mustard seeds
* pinch of hing
**Group 2**
* 2 heaping Tbsps nutritional yeast (nooch)
* 1 tsp smoked paprika
* 1 tsp turmeric
* 1 tsp lemon pepper
**Group 3**
* 3/4 cup water
* 4oz mixed frozen veggies
* 1 Tbsp coconut aminos
* 1/2 tsp vinegar
* 1/4 tsp salt
Cook the pasta according to the box instructions. Fry **Group 1** in a skillet over medium heat until the mustard seeds begin to pop. Add the chickpea flour and stir well until it stops bubbling. Turn the heat to low and stir until the chickpea roux becomes a golden brown. Turn the heat off and add **Group 2**. Stir well and let the nooch and spices cook a bit in the residual heat of the roux. Turn the heat back up to medium and add **Group 3**. Cook until the sauce thickens. Add the cashews and peanuts, then pour over the drained pasta. Garnish with chili flakes.