Crunchy Chickpea and Basil Tomato Pasta
Ingredients
- 1/2 lb rotini pasta
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 5 cloves garlic, minced
- 2 teaspoons dried basil
- Pinch of red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon coconut sugar
- 2 teaspoons vegan butter
- 1 28 ounce can crushed tomatoes
- 1/4 cup water
- 2 heaping handfuls of spinach
- 1/2 cup fresh basil, torn
- 1/2 punnet button mushrooms, quartered
- @bienasnacks crispy chickpeas for garnish
- Extra basil for garnish
Preparation
Heat the olive oil over high heat, then sauté the onions and mushrooms, stirring frequently for about three minutes.
Add the minced garlic and stir to combine. Cook for an additional two minutes.
Add dried basil, red pepper flakes, salt, and coconut sugar. Stir to combine.
Add vegan butter and stir, cooking for about a minute.
Pour in the crushed tomatoes and water. Allow the sauce to simmer for 10 minutes to up to one hour.
Just before serving, add the fresh torn basil and spinach to the sauce.
While the sauce is simmering, cook the rotini pasta according to package instructions. Once cooked, add it to the pot of sauce and mix well.
Transfer the pasta to serving bowls and garnish with @bienasnacks crispy chickpeas and extra fresh basil.
Enjoy your Crunchy Chickpea and Basil Tomato Pasta!
