Ingredients
Method
Tap the time in each step to start a build-in timer and cook with a little more ease and flow. Be sure to have your volume up to hear the timer chimes!
- Prep, Bake and Breath: Preheat the oven to 200℃ (400℉). Line a baking sheet with parchment paper.Place the red pepper halves, onion and unpeeled garlic on the lined baking tray. Drizzle with some olive oil to coat. Roast for 20 to 25 minutes, until tender and lightly charred. Remove and set aside to cool.🌿 Mindful Moment: As you arrange the peppers and drizzle the oil, notice the colours, textures, and scent. Watch how the heat brings transformation — softness, char, sweetness.👧 Kid Prompt: “Let’s pretend the peppers are telling a story while they roast. What adventure are they going on?”💬 Prompt: “What story do the pepper skins tell as they darken?”
- Cook the Pasta:While the red peppers are roasting, boil a pot of salted water and cook the pasta of choice to al dente. Drain and set aside. Toss the chickpeas with some olive oil and warm up in the same pot as the pasta. Add in the greens, if using, until wilted. 🌿 Mindful Moment: As you stir the pasta or chickpeas, let your breath match the rhythm, slow and steady. Feel the warmth rising from the pot.👧 Kid Prompt: “Can we stir the chickpeas with a calm rhythm like a lullaby?”💬 Prompt: “What sound or feeling does this stirring remind you of?”
- Make the Sauce:Once the roasted peppers, onions and garlic are cooked and cooled. Peel the garlic and add to a blender with the roasted peppers, onion, soaked cashews (or the coconut milk), lemon juice, nutritional yeast, paprika, salt and pepper. Blend until smooth and creamy. Adjust the seasonings according to your preference. 🌿 Mindful Moment: Watch the sauce change as it blends, from bits to smooth. What does the colour and texture evoke in your body or imagination?👧 Kid Prompt: “What colour is the sauce now? Does it remind you of a superhero cape or a sunset smoothie?”💬 Prompt: “What does this color remind you of? A sunset? A superhero cape?”
- Combine and Serve:Pour the blended sauce into the pan with the chickpeas. Add in the cooked pasta and stir gently to evenly coat. Heat through and serve with your toppings of choice. 🌿 Mindful Moment: As you stir everything together, notice how the parts become one whole — creamy, warm, complete. Pause before plating.👧 Kid Prompt: “How would you like to decorate your pasta today? Should it be silly, fancy, or fun?”💬 Prompt: “What feeling do you want to add on top of your bowl today? Cozy, strong, or playful?”
Nutrition
Notes
Nutritional content is per servings including the pasta and chickpeas, it will vary with extra toppings added.
Recipe Notes
🌿 Therapeutic Focus: Smooth textures and familiar base help with food trust. Chickpeas offer sensory contrast for oral motor play. 🧊 Meal Prep Tip: Double the sauce, it freezes well and is amazing on wraps, pizza, or grain bowls. 🍴 Play-Based Serving: Offer sauce and pasta separately for build-your-own pasta bars.Tips & Tricks
- Nut-Free Option: Use coconut milk or sunflower seed butter instead of cashews.
- More Protein: Use lentil pasta, or stir in chopped walnuts or tofu.
- Extra Roastiness: Add roasted cherry tomatoes or blistered zucchini.
- Make It Pink: Add 1 cooked beet to the blender for color therapy!
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days. Freezer: Freeze sauce in mason jars or silicone cubes up to 3 months. Thaw overnight. Reheating:- Stovetop: Reheat gently over the stove, adding some water or coconut milk to thin out.
- Microwave: Cover and heat in intervals, stirring in between each time.
- Oven: Bake in the covered dish with breadcrumbs for 15 minutes at 180°C (356°F).
Drink Pairings
Family Friendly:- Lemon balm iced tea
- Cucumber citrus water
- Coconut water with berries
- Chamomile + pear infusion
- Dry rosé
- Lemon ginger kombucha
- Basil-cucumber mocktail
- Sparkling water with orange blossom