Pasta with Chickpea Sauce

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.


  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 4 garlic cloves, minced
  • 1 cup drained canned unsalted chickpeas
  • 3/4 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups hot cooked whole-grain penne (8 oz. uncooked)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

How to Make It

  1. Heat olive oil in a skillet over medium. 
  2. Add onion, carrot, and minced garlic; cook 8 minutes
  3. Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
  4. Toss with hot cooked penne; sprinkle with parsley and basil.

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