CREAMY NO-CREAM CHICKPEA RIGATONI
Serves 6
Directions
- 1Boil pasta in a large pot and cook until al dente, reserving 1/4 cup of the pasta water.
- 2Add olive oil and butter to a large skillet over medium-low heat.
- 3Once the butter has melted, add the shallots and sauté for about two minutes, until fragrant.
- 4Next add in the garlic, tomato paste, pasta water, chickpeas, Italian seasoning, salt, and red pepper flakes, cooking for about 6-7 minutes.
- 5Finally, add the coconut milk and mix everything together.
- 6Add in the cooked pasta.
- 7Stir to ensure everything is coated well.
- 8Remove from the heat, then stir in the parmesan cheese.
- 9Mix again, serve and enjoy!
Ingredients
- 0.75 lb rigatoni
- 1 tb olive oil
- 2 tb unsalted butter
- 3 large shallots
- 3 cloves mashed garlic
- 2 tb tomato paste
- 0.25 cup reserved pasta water
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 tb Italian seasoning
- 1 tsk kosher salt
- 0.5 tsp crushed red pepper flakes
- 1 15 oz can coconut milk
- 0.5 cup finely grated parmigiano reggiano cheese
- chopped parsley
Equipment
large potlarge skilletwooden spoon
Tips
- Instead of heavy cream, use coconut milk for a lighter dish.
- Add parmesan cheese at the end.
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