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Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme Chickpeas and fresh Basil. Vegan Soy-free Recipe. Can be gluten-free with gluten-free pasta.
Pastas are dinner savers on days when I need some comfort food. Easy, creamy, filling.
This pasta has a simple roasted red pepper sauce and pasta of choice. Topped with peppery herbed chickpeas and fresh basil, the flavors come together amazingly. Crisp up the chickpeas on a skillet or in an oven. Meanwhile cook the pasta, blend up the sauce, combine and bring to a boil. Add veggies if you like. Serve loads of pasta with a good helping of the chickpeas.
More pastas from the blog
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage
- Black pepper Mac and Cheese
- Chickpea Chorizo, Quinoa shells in tomato sauce.
- Zesty Pesto Pasta with chard and zucchini
- Spinach Penne in Chipotle Habanero cream sauce
- Ziti Cheddar Brussels sprouts bake
All that gorgeous color! Let me know in the comments what you’d like to see more of in November. Soups, Holiday Mains, Cookies!
Roasted Red pepper sauce lightly adapted from Isa’s Roasted red pepper pasta.
Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas
Ingredients
Black pepper Chickpeas
- 1 tsp oil
- 15 oz can chickpeas, drained, washed
- 1/2 tsp freshly ground or coarsely crushed black pepper
- 1/4 tsp or more salt
- 1/2 tsp dried thyme , or 1 tsp fresh
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1/2 tsp garlic powder
Roasted red pepper pasta
- 10 oz mac or other pasta
- 2 tsp olive oil
- 1/2 cup finely chopped onion
- 3 cloves of garlic, finely chopped
- 1.5 to 2 roasted red peppers
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/4 tsp each of dried thyme, oregano
- 1 tbsp or more nutritional yeast
- salt to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup cashews, soaked for 15 mins if needed
- 1.5 cups water
- Fresh basil
Instructions
Make the crisp chickpeas:
- Heat oil in a skillet over medium heat. Add the chickpeas, spices, salt and herbs and toss well. Cook for 6 to 8 minutes until crisp on the edges. Stir occasionally. Taste in between to adjust salt and pepper. I like the chickpeas just lightly crisped on the stove top.
- You can also toss everything in a bowl with an additional 1 to 2 tsp oil and bake at 400 degrees F / 200ºc for 20 minutes or so until crisp.
Make the Pasta:
- Cook the pasta according to instructions.
- Heat oil in a large skillet over medium heat. Add onions and garlic and cook until translucent.
- Add half of the cooked onion garlic mixture to the blender. Add all the ingredients roasted red peppers through water and blend until smooth. Add to the skillet and bring to a boil. At this point you can add in some veggies(chopped small) if you like.
- Taste and adjust salt and heat. Add more salt, a pinch of sweetener if needed. I usually add in some more fresh black pepper to the sauce.
- Fold in the cooked pasta and cook for a minute. Cover and let sit for a few minutes.
- Serve garnished with crisp peppery chickpeas and loads of fresh basil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi sorry I’m late to the party! Can I sub the cashews with another soaked nut? Maybe almonds?
macadamia. or use a combination of almonds and flour to thicken.
Another Grand Slam, Richa!
I added the juice & zest of a lemon plus 2 Tabs of tahini to the sauce. So DELICIOUS!
Thank You, again for a great dinner. This is the best mac and “cheeze” ever!
thats a great addition. I will have to try it.
That’s a good idea! I made this today and my son kept saying, it doesn’t taste enough of tomato, maybe the added tang would change that as it makes things fruitier. I added smoked paprika powder when I was eating as I was also missing something stronger tasting. If I make this again, I‘ll add the smoked paprika to the chickpeas, that should work really well, and the lemon juice to the sauce.
This sounds delicious! Thanks for sharing, definitely need to try it out 🙂
Kathryn | nimblenote.blogspot.com
I don’t normally eat a lot of pasta, but this was delicious! I went back for a third helping. ???? I think I’ll make up a batch of the sauce on Sundays to throw on pasta or veggies throughout the week. I hit the wrong setting on my pressure cooker, so my chickpeas weren’t cooked in time, but I’m sure they’ll make a good late night snack. I love the versatility and allergy-friendly options of your recipes!
Awesome!
Can I use jarred roasted red peppersfor this recipe?
yes you can
I would like to see some more recipes for snacks or meals for on the go.
I just made this and it was delicious! Especially the chickpeas!
Awesome!
It looks so delicious! In this cold weather, it’s exactly what I need 🙂
Lovely Recipe! I made something similar last week but with sweet peas on top , I will definitely try it with roasted garbanzos
Is “tomato puree” tomato paste?
yes
Actually, it is not the same. Perhaps that is what is meant for this recipe, however in the stores tomato puree and tomato paste are different. Tomato paste is much thicker.
Being in Europe, I usually replace tomato paste with tomato purée (the heavily concentrated stuff) as I understood that’s the same. I have never seen tomato “paste” in British or German shops. A thinner tomato product would be passata but that would be way too thin in this context.