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Creamy Chickpea and Roasted Red Pepper Pasta Recipe

Name: Creamy Chickpea and Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 x (400 g) can of chickpeas, drained and rinsed; 4 roasted red peppers from a jar; 2 tbsp tomato paste; 250 g penne pasta; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 2 cloves garlic, minced; 1 tbsp olive oil; 60 ml water or vegetable broth; Salt and pepper to taste; Fresh basil leaves for garnish

Stashcook

This pasta dish is a creamy, dreamy meal with chickpeas and roasted red peppers. It's easy to make and full of flavor. You blend chickpeas and peppers to make a sauce, cook pasta, mix them together, and enjoy a yummy dinner!

Ingredients

1 x (400 g) can of chickpeas, drained and rinsed

4 roasted red peppers from a jar

2 tbsp tomato paste

250 g penne pasta

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

2 cloves garlic, minced

1 tbsp olive oil

60 ml water or vegetable broth

Salt and pepper to taste

Fresh basil leaves for garnish

Method

Combine the chickpeas, roasted red peppers, tomato paste, smoked paprika, cayenne pepper, minced garlic, and olive oil in a blender. Add water or vegetable broth to help blend into a smooth sauce. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Return the pasta to the pot and pour the chickpea and roasted red pepper sauce over the pasta. Heat over low heat, stirring gently. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.

Serve the pasta hot, garnished with fresh basil leaves. Optional: top with grated Parmesan cheese or a sprinkle of nutritional yeast for a cheesy flavor.

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