Chickpea Cream Sauce Pasta

Name: Chickpea Cream Sauce Pasta
Cuisine: Italian
Ingredients: 0.5 onion; 2 cloves garlic; olive oil; 1 sprig rosemary; 1 pinch salt; chickpeas; dried chili flakes; Parmigiano-Reggiano; lemon juice; tagliatelle pasta

Serves 1

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Chickpea Cream Sauce Pasta

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Serves 1

Directions

1Roughly chop half of an onion as it will be blended.
2Smash and peel two whole cloves of garlic.
3Add the chopped onion, olive oil, and garlic into a pot.
4Add a sprig of rosemary to the pot.
5Add a pinch of salt to the pot.
6Add chickpeas with their liquid to the pot. If using canned chickpeas, use the liquid from the can. If using homemade chickpeas, use the bean broth or chicken/vegetable stock.
7Add some dried chili flakes to the pot.
8Simmer the mixture for about 20 minutes until the onions and garlic are soft and not browned.
9After 20 minutes, fish out the rosemary from the pot.
10Pour the mixture from the pot into a blender and blend on high until smooth.
11Pour the blended sauce back into a pan.
12Cook the pasta in boiling salted water.
13Add Parmigiano-Reggiano cheese to the sauce and mix well.
14Add a squeeze of lemon juice or red wine vinegar to the sauce.
15Transfer the cooked pasta directly into the sauce in the pan.
16Mix the pasta with the sauce and finish cooking it directly in the sauce.
17Plate the pasta and finish with some of the sauce.
18Sprinkle with chopped parsley.

Ingredients

0.5 onion
2 cloves garlic
olive oil
1 sprig rosemary
1 pinch salt
chickpeas
dried chili flakes
Parmigiano-Reggiano
lemon juice
tagliatelle pasta

Equipment

potcutting boardknifeblenderpantongs

Tips

If you don't have chickpea broth, use chicken stock or vegetable stock.
The lemon juice or red wine vinegar will lift the dish.

Chickpea Cream Sauce Pasta

Serves 1

facebook.com

Chickpea Cream Sauce Pasta

facebook.com

Serves 1

Directions

1Roughly chop half of an onion as it will be blended.
2Smash and peel two whole cloves of garlic.
3Add the chopped onion, olive oil, and garlic into a pot.
4Add a sprig of rosemary to the pot.
5Add a pinch of salt to the pot.
6Add chickpeas with their liquid to the pot. If using canned chickpeas, use the liquid from the can. If using homemade chickpeas, use the bean broth or chicken/vegetable stock.
7Add some dried chili flakes to the pot.
8Simmer the mixture for about 20 minutes until the onions and garlic are soft and not browned.
9After 20 minutes, fish out the rosemary from the pot.
10Pour the mixture from the pot into a blender and blend on high until smooth.
11Pour the blended sauce back into a pan.
12Cook the pasta in boiling salted water.
13Add Parmigiano-Reggiano cheese to the sauce and mix well.
14Add a squeeze of lemon juice or red wine vinegar to the sauce.
15Transfer the cooked pasta directly into the sauce in the pan.
16Mix the pasta with the sauce and finish cooking it directly in the sauce.
17Plate the pasta and finish with some of the sauce.
18Sprinkle with chopped parsley.