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Close-up of creamy tomato chickpea pasta with penne and fresh basil garnish.

Creamy Tomato Chickpea Pasta

A simple and hearty pasta dish with a creamy tomato sauce and protein-rich chickpeas.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 4 people
Type de plat: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Pasta
  • 12 oz pasta penne or fusilli
For the Sauce
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 can crushed tomatoes 28 oz
  • 1/2 cup heavy cream or coconut milk
  • salt and black pepper to taste
  • 1/4 cup fresh basil chopped

Equipment

  • Large pot
  • Blender or immersion blender
  • Large skillet

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add chickpeas and crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
  4. Blend half of the sauce until smooth, then return it to the skillet. Stir in the cream or coconut milk.
  5. Add the cooked pasta to the sauce and toss to combine. Season with salt and black pepper.
  6. Garnish with fresh basil before serving.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtéines: 15gFat: 12gLipides saturés: 5gCholéstérol: 20mgSodium: 300mgPotassium: 600mgFibre: 8gSucre: 10gVitamine A: 15IUVitamine C: 20mgCalcium: 10mgFer: 20mg

Notes

For a vegan version, use coconut milk instead of heavy cream. You can also add spinach or kale for extra greens.

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