Creamy Pasta Bowl with Chickpeas and Breadcrumbs
Ingredients
Pasta
- 1 packet (16 oz) pasta
Chickpeas
- 1 can chickpeas
- 1 tbsp olive oil or dash lemon juice
- garlic powder (generous sprinkle)
- dried thyme
- salt
White sauce
- 3/4 cup cashews (soaked overnight or in hot water for 1 hour)
- 4 tbsp cornstarch
- 2 tbsp mellow/white miso
- 2 tbsp water (for dissolving miso)
- 2 cups hot water
- 2 small cloves garlic
- 2 teaspoons lemon juice
- 1/2 tsp ground mustard seed (optional)
- sriracha to taste
- salt to taste
- black pepper to taste
Breadcrumbs
- 1/4 cup breadcrumbs
- olive oil (for toasting)
Preparation
Cook 1 packet of pasta (16 oz) according to package directions.
Drain and rinse 1 can of chickpeas. Rub them between paper towels to dry and remove skins. Transfer to a bowl, add 1 tbsp olive oil or a dash of lemon juice, a generous sprinkle of garlic powder, dried thyme, and salt. Roast at 425°F for 10 to 15 minutes until crispy, then broil for 2 to 3 minutes, being careful not to burn. Set aside.
In a blender, pulse 3/4 cup soaked cashews until crumbly. Add 4 tbsp cornstarch, 2 tbsp miso dissolved in 2 tbsp water, 2 cups hot water, 2 small garlic cloves, 2 tsp lemon juice, and optional 1/2 tsp ground mustard seed. Blend until smooth. Transfer to a saucepan and cook over medium-low heat, stirring constantly, for about 3 minutes until thickened. Season with sriracha, salt, and black pepper to taste.
Toast 1/4 cup breadcrumbs in a skillet with a little olive oil over medium heat until golden brown.
Stir the desired amount of cooked pasta into the sauce. Top with roasted chickpeas and toasted breadcrumbs when serving.
Tips
Spaghetti works best for this dish.
Be careful not to burn the chickpeas during broiling.
