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| Lemony Chickpea & Roasted Tomatoes Pasta Recipe |
Lemony Chickpea & Roasted Tomatoes Pasta by @happyskinkitchen 😋🍝
This bowl is packed with juicy tomatoes, zesty lemon, and chickpeas to add more texture 🙌🏻
Get the recipe down below 👇🏻
Ingredients:
Serve 3-4 people
- 1 small/medium white onion - finely chopped
- 3 garlic - crushed
- 500g of cherry tomatoes ( I have used heirloom ones) - cut in halves
- 1/2 can (400g) of chickpeas - drained and rinsed
- 1 bunch of basil (about 20-30g)
- 2 tbsp of nutritional yeast
- 1 tbsp of lemon juice
- the zest of 1/2 lemon
- 2 tbsp of extra virgin olive oil + extra for frying and roasting
- salt and pepper to taste
- around 300-350 of pasta - I have used conchiglie
In a bowl mix together 2 tbsp of extra virgin olive oil, nutritional yeast, lemon juice, and lemon zest. Set aside.
Add the halved cherry tomatoes to a large baking tray. Drizzle with some olive oil, salt, and pepper, and give it a good shake so the tomatoes get evenly coated. Place the tray in the oven and roast for 25 minutes at 200 degrees Celsius. In the meantime add a drizzle of olive oil to a frying pan and once hot add in the finely chopped onion. Cook on medium heat for 8-10 minutes until the onion starts to cook down and caramelize. Add the crushed garlic and cook for another 2-3 minutes. Turn the heat right down to a minimum while you are cooking the pasta.
Before draining the pasta remove 2 tbsp of the cooking water. Remove the tomatoes from the oven and to the tray add the chopped basil, drained chickpeas, cooked onion and garlic, and the pasta. Give it a good mix then add the cooking water, olive oil, and lemon emulsion, and a generous crack of black pepper. Mix everything very well. Serve with some vegan parmesan-style cheese or my cashew parm.
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Tags:
pasta