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 the dried basil, red pepper flakes, salt, and coconut sugar. Stir to combine.
Add the vegan butter and stir. Cook for about a minute.
Add the crushed tomatoes and water. Allow the sauce to simmer for 10 minutes to up to one hour.
Add the fresh basil and spinach right before serving.
While the sauce is simmering, cook the pasta according to package instructions. Once cooked, add the pasta to the pot of sauce and mix well.
Transfer to a bowl and garnish with crunchy chickpeas and fresh basil. Enjoy!
