5 from 1 vote
Shell Pasta In Barbeque Sauce
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Pasta
Cuisine: Italian fusion
Servings: 4
Author: Holy Cow! Vegan Recipes
  • 1 pound shell pasta (use any other shape)
  • 1/2 large head or 1 small head of cauliflower , separated into small florets
  • 1 cup dried chickpeas , soaked overnight and cooked until tender.
  • 1 to 1 1/2 cups of barbeque sauce (adjust per your tastebuds)
  • 1/4 cup of capers.
  • For Barbeque Sauce:
  • 1 cup tomato ketchup
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp chilli sauce
  • 1 tbsp dijon mustard
  • 1/2 cup balsamic vinegar
  • 1/3 cup sugar
  • 1/4 cup tamari (use soy sauce if you can't find this)
  1. Place all the ingredients for the sauce in a saucepan and bring to a boil over medium-low heat. Simmer for another 10 minutes, stirring frequently. Set aside.
  2. Cook the pasta according to package directions, or until al dente.
  3. In the last five minutes of cooking add to it the cauliflower separated into small florets.
  4. Add the cauliflower and pasta in a bowl. Add to it the kala chana, barbecue sauce and capers.
  5. Mix well and serve.