pink pasta

This creamy tomato pasta with chickpeas uses simple pantry staples for  flavorful and satisfying pasta dinner that&#039;s better than a fancy restaurant meal. The pink tomato cream sauce is luxurious, with only a little bit of cream that you can adjust to your liking (a less guilty option). If you like, you can use milk instead of cream for a lighter sauce. And for a vegan option, swap out the cream for unsweetened oat creamer, and skip the cheese.

Creamy Tomato Pasta with Chickpeas

paccheri pasta, (any short pasta will work)

Extra virgin olive oil

whole San Marzano tomatoes

garlic cloves, (minced)

can chickpeas, (drained and rinsed)

Kosher salt and black pepper

oregano

red pepper flakes

heavy cream, (or Unsweetened oat creamer)

cheese

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.

While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.

After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.

Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.

To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!

https://content.jwplatform.com/videos/3D03mAni.mp4

Pasta with tomato cream sauce and chickpeas

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Creamy Tomato Pasta with Chickpeas

The most viewed pink pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine