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 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 garlic, stir to combine, and cook for an additional two minutes.
Add the dried basil, red pepper flakes, salt, and coconut sugar, then stir to combine.
Add the vegan butter, stir, and cook for about a minute.
Add the crushed tomatoes and water, then 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 the pasta is cooked, add it to the pot of sauce and mix well.
Serve in bowls and garnish with crispy chickpeas and extra basil.
