20-Minute Vegan Marry Me Pasta (With Canned Chickpeas!)
This Vegan Marry Me Pasta is about to be your go-to weeknight dinner. It’s packed with protein and fiber thanks to canned chickpeas, and tossed in a rich, silky tomato-herb sauce that comes together in just 20 minutes on the stovetop. Cozy, flavorful, and shockingly easy!
Servings 4
Calories 580kcal
Equipment
- 1 Large pot
Ingredients
- 250 g uncooked pasta
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tsp oregano
- 1/2 tsp chili flakes
- 540 ml chickpeas I used canned, drained and rinsed
- 1/2 cup sundried tomatoes sliced
- 400 ml full fat coconut milk
- 3 tbsp tomato paste
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 cup baby spinach
- 14 g basil julienned
Instructions
Cook your pasta
- In a large pot of salted water, cook your pasta as per package instructions.
Make your Marry Me Chickpea Sauce
- Meanwhile, sautée your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano and chili flakes and sauté for another 1-2 minutes.
- Add your chickpeas, sundried tomato, coconut milk, tomato paste, salt and pepper to the pan, and bring the mixture to a low simmer. Once it's simmering, reduce the heat to low and let simmer for 10-15 minutes.
- Add the basil and spinach and stir in to wilt. Add the cooked pasta, stir well to combine and enjoy!
Notes
I used Reginette pasta for this recipe, but any pasta will work!
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 0.25of the recipe | Calories: 580kcal | Carbohydrates: 74g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Sodium: 1070mg | Fiber: 11g
