This pasta is creamy, delicious and healthy! I love the rich creamy yet healthy chickpea sauce. You can really use any kind of pasta that you like. To keep this gluten free I used red lentil pasta. I also added a peace of roasted chicken breast for some extra protein, but its absolutely optional, as the chickpea sauce is rich in plant protein!
Recipe
Total: 40 hour
Prep: 10 min
Cook: 30 min
Yields: 4-6 servings
Level: Easy
Ingredients
One 15 ounce can chickpeas
½ cup water
2 tablespoons olive oil
2 garlic cloves
¼ yellow onion
1 cup tomato pure
½ cup white wine
1 teaspoon dried oregano
1 teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1 pound pasta of your choice
Handful fresh parsley and basil leaves, chopped
Optional
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon dried rosemary
½ teaspoon dried thyme
Directions
To a food processor add the chickpeas and water, and pulse into a past.
In a large pan cook the onion and garlic in olive oil for 1 minute. Add the wine and cook for another minute. Add the tomato pure, the chickpea pure, oregano, salt, peppers and simmer for 10 minutes.
In a separate pot cook the pasta, drain and add to the sauce. Garnish with fresh parsley and basil.
To roast the chicken breasts, preheat the oven to 400 degrees F. Rub the chicken breasts with olive oil, salt pepper, rosemary and thyme. Cook for 18-20 minutes or until the internal temperature reaches to 165 degrees F. Remove the chicken from the pan, cover with aluminum foil and let it rest for 10 minutes. Cut into bite size peaces and serve with the pasta. Enjoy!