CHICKPEA PASTA SAUCE RECIPES

Name: Pasta with Chickpea Sauce
Yield: Serves 4 (serving size: about 1 cup)
Ingredients: 3 tablespoons olive oil; 1 cup chopped onion; 1 cup chopped carrot; 4 garlic cloves, minced; 1 cup drained canned unsalted chickpeas; 3/4 cup water; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups hot cooked whole-grain penne (8 oz. uncooked); 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil

PASTA WITH CHICKPEA SAUCE RECIPE | COOKING LIGHT

Pasta with Chickpea Sauce Recipe | Cooking Light image

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.

Provided by Ann Taylor Pittman

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
4 garlic cloves, minced
1 cup drained canned unsalted chickpeas
3/4 cup water
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups hot cooked whole-grain penne (8 oz. uncooked)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

Steps:

Heat olive oil in a skillet over medium. Add onion, carrot, and minced garlic; cook 8 minutes. Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth. Toss with hot cooked penne; sprinkle with parsley and basil.

Nutrition Facts : Calories 393, CarbohydrateContent 61 g, CholesterolContent 0.0 mg, FatContent 12.3 g, FiberContent 10 g, ProteinContent 12 g, SaturatedFatContent 1.7 g, SodiumContent 532 mg, SugarContent 4 g

PASTA WITH CHICKPEA SAUCE RECIPE - FOOD.COM

Pasta With Chickpea Sauce Recipe - Food.com image

This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
1 dried chili
2 garlic cloves, chopped
1 onion, minced
1 tablespoon Italian parsley, minced
12 basil leaves, torn
1 bay leaf
3 tomatoes, peeled, seeded and chopped (or 1 and 1/2 cups of canned diced tomatoes)
salt & freshly ground black pepper
1 lb pasta, cooked al dente (1/4 cup of pasta cooking water reserved)

Steps:

Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
Add water if liquid reduces too much.
Discard the bay leaf.
When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
Serve and pass parmigiana and the grater.

Nutrition Facts : Calories 820.5, FatContent 30.2, SaturatedFatContent 4.2, CholesterolContent 0, SodiumContent 332.2, CarbohydrateContent 116.2, FiberContent 10.1, SugarContent 6.7, ProteinContent 21.6

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