Italian

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper…

Ready 35 minutes
Serves 4
Prep 10 minutes
Cook 25 minutes

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Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas

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Pastas are dinner savers on days when I need some comfort food. Easy, creamy, filling.

This pasta has a simple roasted red pepper sauce and pasta of choice. Topped with peppery herbed chickpeas and fresh basil, the flavors come together amazingly. Crisp up the chickpeas on a skillet or in an oven. Meanwhile cook the pasta, blend up the sauce, combine and bring to a boil. Add veggies if you like. Serve loads of pasta with a good helping of the chickpeas.
more
Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme chickpeas. Vegan Soy-free Recipe. Can be gluten-free with gluten-free pasta. | VeganRicha.com

More pastas from the blog

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme chickpeas. Vegan Soy-free Recipe. Can be gluten-free with gluten-free pasta. | VeganRicha.com

All that gorgeous color! Let me know in the comments what you’d like to see more of in November. Soups, Holiday Mains, Cookies!

Roasted Red pepper sauce lightly adapted from Isa’s Roasted red pepper pasta.

Recipe

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme chickpeas. Vegan Soy-free Recipe. Can be gluten-free with gluten-free pasta.

Serves 4
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

Black pepper Chickpeas

1 tsp oil
15 oz can chickpeas (drained, washed)
1/2 tsp freshly ground or coarsely crushed black pepper
1/4 tsp or more salt
1/2 tsp dried thyme (or 1 tsp fresh)
1/4 tsp dried rosemary
1/4 tsp dried sage
1/2 tsp garlic powder

Roasted red pepper pasta

10 oz mac or other pasta
2 tsp olive oil
1/2 cup finely chopped onion
3 cloves of garlic (finely chopped)
1.5 to 2 roasted red peppers
2 tbsp tomato paste
1/2 tsp garlic powder
1/2 tsp ground mustard
1/4 tsp each of dried thyme (oregano)
1 tbsp or more nutritional yeast
salt to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/4 cup cashews (soaked for 15 mins if needed)
1.5 cups water
Fresh basil

Instructions

Make the crisp chickpeas:

1
Heat oil in a skillet over medium heat. Add the chickpeas, spices, salt and herbs and toss well. Cook for 6 to 8 minutes until crisp on the edges. Stir occasionally. Taste in between to adjust salt and pepper. I like the chickpeas just lightly crisped on the stove top.
2
You can also toss everything in a bowl with an additional 1 to 2 tsp oil and bake at 400 degrees F / 200ºc for 20 minutes or so until crisp.

Make the Pasta:

3
Cook the pasta according to instructions.
4
Heat oil in a large skillet over medium heat. Add onions and garlic and cook until translucent.
5
Add half of the cooked onion garlic mixture to the blender. Add all the ingredients roasted red peppers through water and blend until smooth. Add to the skillet and bring to a boil. At this point you can add in some veggies(chopped small) if you like.
6
Taste and adjust salt and heat. Add more salt, a pinch of sweetener if needed. I usually add in some more fresh black pepper to the sauce.
7
Fold in the cooked pasta and cook for a minute. Cover and let sit for a few minutes.
8
Serve garnished with crisp peppery chickpeas and loads of fresh basil.

Notes

To make this nut-free use 1/4 cup pumpkin seeds (soaked for atleast an hour) and 1 tbsp flour to help thicken. Nutritional values based on one serving