Creamy Tomato Pasta with Roasted Chickpeas
A rich and comforting pasta dish featuring a luscious tomato cream sauce tossed with al dente pasta and topped with crispy, golden-brown roasted chickpeas for the perfect textural contrast. This vegetarian recipe delivers restaurant-quality flavor in under 45 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
Ingredients
- 1 lb penne or rigatoni pasta or your favorite short pasta shape
- 15 oz chickpeas 1 can, drained, rinsed, and patted dry
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp butter unsalted
- 3 cloves garlic minced
- 1 cup crushed tomatoes or tomato puree
- 1/2 cup heavy cream room temperature
- 1/2 cup parmesan cheese freshly grated, plus more for serving
- 1/2 tsp red pepper flakes optional, adjust to taste
- 1/4 cup fresh basil chopped, for garnish
- to taste null salt and black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. Make-Ahead Tip: You can roast the chickpeas up to 2 days in advance and store them in a loosely covered container at room temperature to maintain crispiness. Variations: For a lighter sauce, substitute half the heavy cream with whole milk or vegetable broth. You can also add a handful of fresh spinach to the sauce in the final minute of cooking. Serving Suggestion: This dish pairs beautifully with a simple green salad and garlic bread.