One Pot Pasta E Ceci Pasta And Chickpeas Recipes
ONE-POT PASTA E CECI (PASTA AND CHICKPEAS)
In this simple but hearty, veggie-filled pasta dish, canned chickpeas simmer to soft, buttery perfection while the pasta cooks alongside in a hearty tomato-based broth. Vegetarian (but easily vegan) and ready in around 45 minutes.
Provided by Elle
Categories Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add carrots, onion, celery, and garlic. Cook, occasionally stirring, until onions soften, about 5 minutes.
- Whisk in the miso paste (optional), broth, diced tomatoes, rosemary, and chickpeas and stir well. Bring to a boil; reduce heat back to medium, cover and simmer for 15 minutes.
- Add the pasta and cook uncovered another 15 minutes, or until vegetables and pasta are tender. If needed, add additional broth or water as the pasta cooks.
- For an extra creamy dish, puree 1 cup of cooked pasta and chickpea mixture in a high powered blender until smooth. Return it to the pot and stir well to incorporate.
- Stir in Parmesan cheese, again adding more liquid to adjust the consistency if needed. Serve immediately with a drizzle of olive oil and additional Parmesan cheese, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1/6 of recipe (about 2 cups), Calories 403 calories, Sugar 6 g, Sodium 1170 mg, Fat 11 g, SaturatedFat 2 g, UnsaturatedFat 9 g, TransFat 0 g, Carbohydrate 60 g, Fiber 10 g, Protein 16 g, Cholesterol 5 mg
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