Pasta with Garbanzo Beans
Quick and easy pasta dish. Vegan pasta with garbanzo beans Flavors of garlic and chilli flakes and rosemary takes the dish to a new level. Simple and nutritious.
Ingredients
- 4 cups pasta; cooked al dente
- 3 tbsp virgin olive oil
- 4 large 10-15 grams garlic cloves; finely chopped
- ½ tsp red chilli flakes use more for extra heat
- 2 tsp finely chopped fresh rosemary OR 1 tsp dried rosemary crumbled
- 1- 14 oz can garbanzo beans ; drained and rinsed
- 2 tbsp finely chopped parsley
- 1 oz micro greens optional
- Salt and pepper to taste
Instructions
- Cook pasta in large pot of boiling water seasoned with generous amount of salt.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chopped garlic, red chilli flakes, and rosemary and fry for a few minutes until fragrant.
- Add the drained and rinsed garbanzo beans and cook well on high heat for about 3-4 minutes.
- Once the pasta is cooked, drain the pasta, but reserve about a ¼-1/2 cup of pasta water.
- Add the pasta and chopped parsley to the skillet and toss well to coat. If it gets too dry, add enough of the reserved pasta water.
- Toss in the micro greens if using.
- Season with salt and pepper.
- Serve immediately.
Notes
Cook the pasta al dente and use a genrous amount of salt while cooking the pasta. For this recipe large tube pasta work well – Penne, rigatoni and conchigele You can use dried rosemary if you do not have fresh herb. ( I have at times used thyme as well.) You can either use canned garbanzo beans or cooked garbanzo beans as well.