Description
A delightful dish combining rich flavors and a satisfying texture, perfect for pasta lovers.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream or coconut cream
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, ensuring it remains al dente as it will continue to cook in the sauce.
- In a large skillet, heat a bit of oil over medium heat and add the minced garlic. Cook until fragrant, about 1-2 minutes.
- Add the chopped sun-dried tomatoes and chickpeas to the skillet, stirring for a couple of minutes to combine the flavors.
- Pour in the vegetable broth and bring the mixture to a gentle simmer to enhance the flavors.
- Add the heavy cream (or coconut cream) to the skillet, stirring until well combined and slightly thickened.
- Mix in the parmesan cheese, along with salt and pepper to taste. Fold in the cooked pasta until well coated in the creamy sauce.
- Serve hot, garnished with fresh basil for a pop of color and extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of vegetable broth or cream to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg