Tuscan Crispy Chickpea Pasta

A dairy and meat free pasta dish that’s light for the summer even though it’s giving off Christmas-color vibes…

This plant-based Tuscan Crispy Chickpea Pasta is a healthy and balanced dish of grains, proteins, healthy fats and veggies with rosemary-lemon infused oil, crispy chickpeas, whole wheat linguine and cherry tomatoes blistered to perfection then topped with fresh spinach and basil.

Get the recipe below!

Ingredients (6 servings)

• 1/2 cup extra virgin olive oil
• 15 oz. can chickpeas (drained, rinsed and patted dry)
• 3 sprigs fresh rosemary
• 1 lemon
• sea salt & black pepper
• 1/2 lb. whole wheat linguine
• 4 cups cherry tomatoes
• 3 cloves garlic (minced)
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. honey
• 5 oz. fresh spinach
• 1 cup fresh basil leaves
• red pepper flakes (optional)
• nutritional yeast (optional)

Directions

1. Heat a large saucepan over medium heat. Add the oil, then carefully add the chickpeas and rosemary. Cover and cook for about 10 minutes until the chickpeas and rosemary are crisp.
2. Meanwhile, wash the lemon then grate the skin for lemon zest. Add the lemon zest to the chickpeas and rosemary mixture. Cook for an additional minute then remove from the stove.
3. Place a paper towel over a plate. Then use a slotted spoon to remove the chickpeas, rosemary and some of the lemon and place them on the paper towel. Season with a pinch of salt and pepper. Set aside.
4. Meanwhile, bring a large pot of water with a pinch of salt to a boil and cook the pasta al dente according to its package directions. When the pasta is finished cooking, reserve 1 cup of pasta water and drain the rest. Set aside.
5. Place the oiled-saucepan on the stove over medium-high heat. Add the tomatoes, garlic, red pepper flakes (optional) and a pinch of salt and pepper. Cover and cook for 4-5 minutes until the tomatoes begin to pop.
6. In the meantime, chop the spinach and slice the basil leaves. Set aside.
7. Reduce the heat of the tomatoes to low, then stir in the apple cider vinegar, honey and a splash of the pasta water. Simmer on low for about 5-10 minutes until the sauce thickens.
8. Stir in the pasta, spinach and basil. Cook until the spinach wilts. Then add the crispy chickpeas and rosemary. Spritz with lemon and serve hot. Garnish with a few pinches of nutritional yeast for a cheesy flavor if desired. Enjoy!

If you are following the SBH Plant-Based 21-day Meal Plan, one serving of the Tuscan Chickpea Pasta is approximately:

• 2.5 Healthy Fat servings
• 1 Vegetable serving
• 2.5 Grain servings
• 1 Meat/Dairy Alternative serving

Nutritional Note: One serving is approximately 538 calories and does not include nutritional yeast.