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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta E Ceci

4.0

1.5 tbsps olive oil

3 garlic cloves, minced

1 small shallot, minced OR half a small white onion, minced

¼ tsp dried rosemary

¼ tsp dried tarragon

Pinch red pepper flakes (adjust to taste)

Black pepper to taste

1 tbsp nutritional yeast

1 tbsp tomato paste

1 540ml (19oz) can chickpeas, drained and rinsed

4.5 cups veggie stock (or hot water mixed with veggie stock powder)

100g small cut pasta (e.g., lumachine, ditalini, elbow macaroni, farfalline, stelline)

Heat olive oil in a large pot over medium heat.
Add the shallot and garlic and fry for 3-4 minutes or until fragrant and translucent.
Add the dried rosemary, tarragon, red pepper flakes, black pepper and nutritional yeast and fry for another minute.
Stir in the tomato paste and let it caramelize for about 2 minutes.
Add the chickpeas and veggie stock, stir and bring to a simmer.
Add the pasta and stir, cooking till al dente according to package directions.
Taste for seasoning, adjust accordingly, and serve with a drizzle of olive oil and some chopped parsley.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 55 weeks ago

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