CREAMY NO-CREAM CHICKPEA RIGATONI

Serves 6
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Directions

  1. 1Boil pasta in a large pot and cook until al dente, reserving 1/4 cup of the pasta water.
  2. 2Boil pasta in a large pot and cook until al dente, reserving 1/4 cup of the pasta water.
  3. 3Boil pasta in a large pot and cook until al dente, reserving 1/4 cup of the pasta water.
  4. 4Add olive oil and butter to a large skillet over medium-low heat.
  5. 5Add olive oil and butter to a large skillet over medium-low heat.
  6. 6Add olive oil and butter to a large skillet over medium-low heat.
  7. 7Once the butter has melted, add the shallots and sauté for about two minutes, until fragrant.
  8. 8Once the butter has melted, add the shallots and sauté for about two minutes, until fragrant.
  9. 9Once the butter has melted, add the shallots and sauté for about two minutes, until fragrant.
  10. 10Next add in the garlic, tomato paste, pasta water, chickpeas, Italian seasoning, salt, and red pepper flakes, cooking for about 6-7 minutes.
  11. 11Next add in the garlic, tomato paste, pasta water, chickpeas, Italian seasoning, salt, and red pepper flakes, cooking for about 6-7 minutes.
  12. 12Next add in the garlic, tomato paste, pasta water, chickpeas, Italian seasoning, salt, and red pepper flakes, cooking for about 6-7 minutes.
  13. 13Finally, add the coconut milk and mix everything together.
  14. 14Finally, add the coconut milk and mix everything together.
  15. 15Finally, add the coconut milk and mix everything together.
  16. 16Add in the cooked pasta.
  17. 17Add in the cooked pasta.
  18. 18Add in the cooked pasta.
  19. 19Stir to ensure everything is coated well.
  20. 20Stir to ensure everything is coated well.
  21. 21Stir to ensure everything is coated well.
  22. 22Remove from the heat, then stir in the parmesan cheese.
  23. 23Remove from the heat, then stir in the parmesan cheese.
  24. 24Remove from the heat, then stir in the parmesan cheese.
  25. 25Mix again, serve and enjoy!
  26. 26Mix again, serve and enjoy!
  27. 27Mix again, serve and enjoy!

Ingredients

  • 0.75 lb rigatoni
  • 0.75 lb rigatoni
  • 0.75 lb rigatoni
  • 1 tb olive oil
  • 1 tb olive oil
  • 1 tb olive oil
  • 2 tb unsalted butter
  • 2 tb unsalted butter
  • 2 tb unsalted butter
  • 3 large shallots
  • 3 large shallots
  • 3 large shallots
  • 3 cloves mashed garlic
  • 3 cloves mashed garlic
  • 3 cloves mashed garlic
  • 2 tb tomato paste
  • 2 tb tomato paste
  • 2 tb tomato paste
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 tb Italian seasoning
  • 1 tb Italian seasoning
  • 1 tb Italian seasoning
  • 1 tsk kosher salt
  • 1 tsk kosher salt
  • 1 tsk kosher salt
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 1 15 oz can coconut milk
  • 1 15 oz can coconut milk
  • 1 15 oz can coconut milk
  • 0.5 cup finely grated parmigiano reggiano cheese
  • 0.5 cup finely grated parmigiano reggiano cheese
  • 0.5 cup finely grated parmigiano reggiano cheese
  • chopped parsley
  • chopped parsley
  • 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.