Chickpea Pasta Recipe
30 minServes 3
Crispy sautéed chickpeas tossed with garlic, fresh herbs, and pasta in a light, savory sauce.
| prepBring a large pot of salted water to a boil | ||
| 10 ml olive oil | Sauté chickpeas until golden, 7 min | Toss pasta with herb mixture, chickpeas, yeast & water |
| 425 g canned chickpeas, drained and rinsed | ||
| 30 g vegan butter (or olive oil (optional)) | Melt butter, cook garlic, herbs & chili, 1–2 min | |
| 3 large garlic cloves, sliced | ||
| 8 g chopped fresh herbs (oregano, thyme, and rosemary) | ||
| 1/2 tsp red chili flakes (or to taste) | ||
| 15 g chopped fresh parsley | ||
| 225 g dry spaghetti (or pasta of choice) | Cook pasta al dente, reserve 1 cup water | |
| 15 g nutritional yeast (or to taste) | ||
| Salt and freshly ground black pepper (to taste) | ||
| 240 ml reserved pasta cooking water | ||
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