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Creamy Chickpea Protein Pasta Sauce
20 minServes 4Nutri-Score B€
B
20 min
20 minCreamy Chickpea Protein Pasta Sauce
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry800 g- pasta sauce (one jar)Pantry500 g
waterOther100 ml
olive oilPantry15 ml
saltSpices3 g
pasta (dried)Grains400 g
cheese (grated)Dairy60 g
basil (fresh leaves)Produce10 g
per serving
Nutrition
513kcal
- Carbs
- 85 g
- Proteins
- 20 g
- Fat
- 11 g
what you’ll use
Tools
Colander
Blender
Stockpot
step by step
Method
- Step 1
Drain the chickpeas
- Drain and rinse the canned chickpeas in a colander.
- White beans or kidney beans also work, but chickpeas or white beans taste best.
- Step 2
Blend the sauce
- Put the chickpeas, the whole jar of pasta sauce, the water, the olive oil and the salt into the blender.
- Blend until completely smooth and creamy.
- Step 3
Cook the pasta
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain, keeping a little cooking water aside.
- Step 4
Warm the sauce
- Pour the blended sauce into a pan and heat gently, loosening with a splash of pasta water if needed.
- If you used plain tomato sauce instead of pasta sauce, add thyme, oregano and basil.
- Step 5
Serve
- Toss the pasta with the sauce.
- Top with grated cheese and fresh basil.