I had a really good feeling about this dish just from the name of it when I was introduced to this simple recipe at Chezsasha. I couldn’t wait to make it…
It was an even better feeling when I threw tomato sauce, chickpeas and herbs into my non-stick pan with fragrant garlic and onion. What a genius idea to add mashed chickpeas in order to make a creamy sauce, not to mention that it’s super healthy! I knew it’s going to turn out well. The truth is that it turned out AMAZING!
For this specific pasta, Sasha, the girl behind Chezsasha, says:
This dish will satisfy even the most intense carb craving. Pasta enveloped in pureed chick peas and tomatoes and perfumed with fresh basil is so rich, you’d never suspect it was actually vegan.
Yes! This pasta is so rich and flavored! The best part is that it’s super easy to make and the ingredients are not hard to get at all. Here I made it, loved it and we devoured it. I hope you give it a try sometime soon. You can find Sasha’s original recipe here at her lovely blog.
According to our personal preference, I would like to share a few notes just for your reference. Here we go.
- Han and I are both sauce lovers. We like to add a little extra sauce on our food. If you happen to be the same, I would recommend to use less pasta with the same amount of sauce, or simply make more sauce (because it’s so good!). I know that’s what I am going to do next time I make this, which is going to be very soon!
- I picked Rotini for this dish because its corkscrew shape picks up the sauce more quickly and easily. (Yes, we want the sauce to be everywhere!)
- We tried both Feta and Parmesan cheese with it. Both works amazing!
- Oh, one more thing, I had lots of chickpeas, so I just cooked them instead of getting a can.
Lastly, I want to give a big shout-out to Sasha, the author of Chezsasha for this wonderful recipe! 🙂
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