Step 1

Add the garlic, onion and paprika to a non-stick saucepan and sauté for 2-3 minutes, until softened and fragrant.

Step 2

Add the oyster mushrooms and sauté for a further 3 or so minutes, until the mushrooms start to cook down.

Step 3

Add the pasta, almond milk, chopped tomatoes, vegetable broth and tamari. Stir everything together, cover and simmer on a low-medium heat, stirring occasionally, until the pasta is cooked through and the liquid is thickened.

Step 4

Stir in the chickpeas and serve immediately with fresh dill and pecans.