Chickapea Hash Brown & Pasta Breakfast Skillet

Chickapea Vegan Hash Brown and Pasta Breakfast Skillet

We're pretty sure we speak for everyone when we say it's a complete injustice that pasta is reserved for lunch and dinner! We won't stand for it!

Breakfast's time has finally come with this hearty, Chickapea vegan breakfast skillet that will stick to your bones and keep you going well into the afternoon. Packed with protein, fiber, nutrients and so much flavor, this is a great dish to serve a crowd or keep at the ready for those rushed mornings.

Chickapea Vegan Hash Brown and Pasta Breakfast Skillet

 

Chickapea Hash Brown & Pasta Breakfast Skillet

Prep Time: 20 minsChickapea Vegan Hash Brown and Pasta Breakfast Skillet

Cook Time: 40 mins

Total Time: 60 mins

Course: Breakfast

Cuisine: American

Servings: 4

Ingredients:

1 Package Chickapea Penne Pasta

1.5 lbs baby potatoes, quartered

1 medium white onion, diced

1 red bell pepper, diced

3 Tbsp avocado oil*

½ tsp garlic Powder

1 Tbsp vegan butter

2 Tbsp almond milk, unsweetened

1 Tbsp nutritional Yeast

½ tsp onion powder

½ tsp Chili powder

¼ tsp salt, divided

3 cloves of garlic, minced

1 cup baby spinach, chiffonade

1/3 cup vegan cheese shreds

1 tsp red pepper flakes

 Topping Ingredients:

½ lemon, juice of

1 pinch of finishing salt

½ avocado, diced

2 green onions, diced

 Instructions:

  1. Prepare Chickapea Penne Pasta to package specifications (heat 16 cups (4 litres) of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 8 minutes)
  2. Drain pasta, add back to the pot, cover and set aside
  3. Add quartered potatoes to a pot and cover with water
  4. Bring water to a boil and cook for 10 minutes then drain
  5. Preheat oven to 450°
  6. Heat 3 Tbsp of avocado oil in an oven safe skillet over medium heat
  7. Add diced onion to the skillet and brown for 2 minutes, add a pinch of salt and continue to cook for 8 minutes
  8. Add diced red bell pepper to the skillet and cook for 4 more minutes
  9. When onion and red pepper are tender, transfer ¾ of the mixture to the pasta pot leaving the remaining onion and pepper mixture in the skillet
  10. Add garlic powder, vegan butter, almond milk and nutritional yeast to the pot of pasta and mix well
  11. Add boiled potato quarters to the skillet*
  12. Toss potatoes in the skillet with onion powder, chili powder, remaining salt
  13. Cook potatoes in the skillet for 6 minutes over medium heat, moving occasionally to avoid burning but allowing to brown
  14. Add minced garlic and spinach to the potatoes and cook for an additional 3-4 minutes
  15. Add the pasta back into the skillet and mix with the potatoes
  16. Top with vegan "cheese" shreds and red pepper flakes
  17. Bake the entire skillet in the oven at 450° until the "cheese" melts, (roughly 6-8 minutes but time will vary depending on the brand of vegan cheese)
  18. Remove from the oven and immediately squeeze juice of ½ lemon over top
  19. Add a pinch of finishing salt, diced avocado and diced green onion
  20. Serve while hot and enjoy

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