Creamy Tomato and Chickpea Pasta Delight
Ingredients
- 2-3 servings pasta of choice (e.g., spaghetti or bean pasta)
- 250g cocktail tomatoes
- 3 garlic cloves, minced
- 150g chickpeas
- Optional: 1/2 onion, diced
- 1 tbsp dried oregano
- 1 tbsp basil, fresh or dried
- 1 tbsp vegetable fond
- Salt & black pepper, to taste
- 2-3 tbsp oil
- Around 400-500ml oat cooking cream
Preparation
Boil the pasta according to the package instructions. Drain and set aside.
In a frying pan, heat the oil over medium heat. Add the whole cocktail tomatoes, minced garlic, and diced onion (if using). Fry until the tomatoes begin to soften.
Add the chickpeas to the pan along with the salt, black pepper, dried oregano, and basil. Let the mixture simmer for about 5 minutes, adding more oil if needed.
Once the chickpeas have become crispy or developed some color, pour in the oat cooking cream and add the vegetable fond. Allow the mixture to simmer for 5-10 minutes, or until the pasta is cooked.
Drain the cooked pasta and add it to the frying pan with the tomato-chickpea mixture. Mix well to fully combine the sauce and pasta.
Once mixed, serve the creamy tomato and chickpea pasta. Consider adding fresh spinach and vegan parmesan for extra flavor.
