Vegan Chickpea Pasta
Try this delicious vegan chickpea pasta with rotini, tomatoes, and coconut milk. Ready in just 30 minutes for a satisfying plant-based dinner the whole family will love!
Equipment
- large pot
- large skillet
- knife
- cutting board
- spatula
- measuring spoons
- measuring cups
- strainer
Ingredients
- 8 ounces uncooked rotini pasta
- 3 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can chickpeas 15-ounce, rinsed and drained
- 1 can diced tomatoes 14.5-ounce, undrained
- 1/2 cup vegetable broth
- 1/4 cup canned full-fat coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the minced garlic, smoked paprika, and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- Stir in the rinsed chickpeas, diced tomatoes with their juices, and vegetable broth. Bring the sauce to a simmer, then reduce the heat to medium-low and cook for 10 minutes, allowing it to thicken slightly.
- Drain the cooked pasta and add it directly to the skillet with the sauce. Pour in the coconut milk and add the salt and pepper, then stir everything together until the pasta is well coated and heated through.
- Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning if desired before serving.
Notes
Taste and adjust seasoning if desired before serving.