Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
463 kcal
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Course
Main Course
Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas
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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.
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Ingredients
Black pepper Chickpeas
- 1 tsp neutral cooking oil generic cooking oil
- 15 oz chickpeas drained, washed, canned
- 1/2 tsp black pepper freshly ground or coarsely crushed
- 1/4 tsp salt or more
- 1/2 tsp thyme or 1 tsp fresh, dried
- 1/4 tsp rosemary dried
- 1/4 tsp sage dried
- 1/2 tsp garlic powder
Roasted red pepper pasta
- 10 oz macaroni or other pasta
- 2 tsp olive oil
- 1/2 cup onion finely chopped
- 3 cloves garlic finely chopped
- 1.5 to 2 red bell pepper roasted
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/4 tsp thyme oregano, dried
- 1 tbsp nutritional yeast or more
- 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
- basil fresh
Instructions
Make the crisp chickpeas:
- 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.
- 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:
- Cook the pasta according to instructions.
- Heat oil in a large skillet over medium heat. Add onions and garlic and cook until translucent.
- 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.
- 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.
- Fold in the cooked pasta and cook for a minute. Cover and let sit for a few minutes.
- 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
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
76g
(25%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
843mg
(35%)
Potassium
548mg
(12%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
305IU
(6%)
Vitamin C
12.5mg
(14%)
Calcium
77mg
(8%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 843mg | 35% |
| Potassium | 548mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 77mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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