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Add the garlic, onion and paprika to a non-stick saucepan and sauté for 2-3 minutes, until softened and fragrant.
Add the oyster mushrooms and sauté for a further 3 or so minutes, until the mushrooms start to cook down.
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.
Stir in the chickpeas and serve immediately with fresh dill and pecans.