# CREAMY NO-CREAM CHICKPEA RIGATONI

This is a very delicious, low-effort, meat-free dinner with fiber and protein that everyone will love.

- Servings: 6 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- large pot
- large skillet
- wooden spoon

## Tips

- Instead of heavy cream, use coconut milk for a lighter dish.
- Add parmesan cheese at the end.

## Source

- Original video: https://www.instagram.com/reel/DPeCmbhAase/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/d17f7bd8-edbe-4e1c-83e3-c455a5688ce9
- Extracted: 2025-11-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt