Chickpea Tomato Artichoke Pasta
Try this delicious, quick vegan pasta. Packed full of flavor with artichokes, tomatoes, capers and chickpeas in a red pepper, garlic, white wine sauce over pasta. A pantry favorite for anytime.
Ingredients
- 1 Package Spaghetti Noodles Or noodle of preference
- 3 Tbsp Avocado Oil
- 1/2 Tsp Red Pepper Flakes
- ½ Yellow Onion Diced
- 3 to 4 cloves garlic Finely Chopped
- 1 Can Garbanzo Beans, drained Or 2 Cups Cooked
- ½ Cup Artichoke Hearts Canned, drained and chopped
- ¼ Cup Capers drained
- 1/2 Tsp Dry Thyme
- 1/2 Tsp Salt and Pepper
- 1/2 Cup White Wine
- 1 14 Oz Crushed Tomatoes
- Handful fresh basil and italian parsley chopped
- 1/2 Cup Grated Parmesan Cheese for garnish
Instructions
- Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
- Strain and rinse garbanzo beans and add them to a bowl. Mash and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the yellow onion, garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add the garbanzo beans and season them with the thyme, salt, and pepper.
- Cook, stirring occasionally, for 3 or 4 minutes. Add the wine and cook down for 1 minutes or so, then stir in the tomatoes, chopped artichokes and capers.. Drain the pasta and toss with the sauce. Top the pasta with parsley, basil and grated cheese.