Creamy Chickpea Pasta – Gluten Free and Vegan

 

This recipe has been on my recipe rotation for over 20 years.  It’s that good and more importantly, it’s that easy and budget friendly! Chickpeas are blended with just a few basic ingredients to create a creamy, velvety sauce that is gluten free and vegan; not one drop of dairy or eggs, you won’t believe it! I first discovered this meal when I was younger traveling in Italy as I bought the cheapest pasta on the menu. And leave it to the Italians to make “cheap” taste expensive and sexy! With just 5 ingredients, all of which are stored in a pantry, this is a must for any busy family.  And the best part? It is packed with nutrients from the protein and iron loaded chickpeas, which I call magical beans! (see our blog post on other great recipes involving chickpeas!)

This sauce works with any pasta, I just grab whatever pasta I have in the pantry.  I particularly like pasta that holds more sauce so pasta like fusilli and penne are great options.  But I have used spaghetti and it works fine. Aside from the simple ingredients, you will love how fast this comes together and how fresh it tastes!  Garlic and olive oil are sauteed, chickpeas are added, then broth and after cooking for a few minutes, placed in a food processor.  Blend until creamy and add your basil (I always prefer fresh) and a squeeze of lemon juice to brighten it up.  Done! Of course if you can tolerate dairy, a hefty spoonful of parmesan cheese on this just takes it over the edge, but it is just as clean and delicious without. Try to use fresh basil as it makes all the difference in the world! Enjoy!

No Comments

Post A Comment