Chickpea Pasta Recipe

This creamy Chickpea Pasta Recipe is tender penne pasta tossed in a rich and delicious cream sauce with sun dried tomatoes and fresh basil. Add a sprinkling of parmesan cheese and you’ll have a restaurant quality meal in the comfort of your own home.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 376 kcal per serving

Ingredients

1 box - chickpea pasta
2 tablespoons - butter
2 cloves - garlic
2 tablespoons - all purpose flour
½ cup - broth
1 cup - heavy cream
¼ cup - parmesan*
½ cup - mozzarella*
½ tsp - Italian seasoning
Salt and pepper
¼ tsp - red pepper flakes
2 tablespoons - fresh basil
⅓ cup - sun dried tomatoes

Instructions

Cook the pasta according to package directions. Once done, reserve ½ cup of the cooking liquid and then drain the pasta. Set aside.
While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add in the garlic and cook for 3 minutes.
Slowly sprinkle in the flour, whisking it to make a paste. Pour in the broth and continue to whisk until the flour is fully dissolved, about 1 minute.
Mix in the cream, parmesan + mozzarella, Italian seasoning, salt and pepper, and red pepper flakes. Cook for 2 minutes, stirring constantly until the cheese is fully melted and the sauce thickens.
Stir in the sun dried tomatoes, pasta, and basil. Stir to coat the pasta in the cheese sauce and add additional pasta water to thin out the sauce a bit as needed. I usually end up adding about ¼ cup of additional liquid. Serve and ENJOY!
Cheese: There are amazing vegan options if you want to swap the cheese for vegan mozzarella and parmesan.

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