Looking for a quick, easy, and delicious weeknight dinner? Look no further! This Creamy Tomato and Chickpea Pasta recipe is perfect for busy weeknights and requires minimal effort. It’s packed with flavor and is surprisingly satisfying.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- 1/4 cup heavy cream or coconut cream (for vegan option)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces pasta (penne, rotini, or your favorite shape)
- Fresh basil (optional, for garnish)
Instructions:
- Cook pasta according to package directions.
- While pasta is cooking, heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, chickpeas, vegetable broth, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until sauce has thickened slightly.
- Stir in heavy cream (or coconut cream) and heat through.
- Drain pasta and add it to the sauce. Toss to coat.
- Serve immediately, garnished with fresh basil if desired.
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