Chickpea Pasta with Creamy Tomato Sauce
If you’re looking for a meal that feels indulgent but is still packed with wholesome ingredients, this creamy chickpea pasta is for you. It’s one of my favorite go-to recipes when I want something comforting, flavorful, and easy to whip up on a weeknight.
Time to read: 5 min | Time to make: 30 min | Yields: 4 servings
Ingredients
1 teaspoon olive oil
1/2 red onion, diced
10 oz (300 g) cherry tomatoes, halved
2 cloves garlic, finely chopped
~1/3 cup (52 g) raw cashews
1/4 cup (30 g) raw sunflower seeds
1/2 cup (120 ml) hot water
1/2 cup (120 ml) soy milk
4 tablespoons nutritional yeast
140 g dry chickpea pasta
Salt and black pepper, to taste
Red pepper flakes, to taste
Fresh basil, for garnish
Method
Place the cashews and sunflower seeds in a bowl and cover them with hot water. Let them soak for 5 minutes.
Heat olive oil in a medium-sized pot over medium heat. Add the diced red onion and cherry tomatoes. Cook, stirring occasionally, until the tomatoes soften, about 4 minutes. Add the garlic and cook for 1 more minute.
Reserve a spoonful of the cooked tomatoes for garnish. To the pot, add the soaked cashews, sunflower seeds, and their soaking liquid, along with soy milk and nutritional yeast. Simmer for 1 minute, then transfer to a blender and blend until the mixture is smooth and creamy.
Bring a pot of salted water to a boil. Add the chickpea pasta and cook until 2 minutes shy of al dente. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta.
Return the drained pasta to the pot over low heat. Stir in the creamy tomato sauce, adding a splash of reserved pasta water if needed to reach your desired consistency. Cook, stirring frequently, until the pasta is tender and the sauce coats every strand, about 2 minutes.
Plate the pasta and top with the reserved tomatoes, fresh basil, and a sprinkle of red pepper flakes. Serve immediately and enjoy!
Nutrition facts per one serving (~180g):
Energy: 232 kcal | Carbs: 27 g | Protein: 12 g | Fat: 11 g
