Description
Few things bring people together like pasta night. This creamy tomato rigatoni with crispy chickpeas is a modern, meatless twist on tradition—quick, cozy, and full of flavor.
Ingredients
12 oz rigatoni or penne
1 tbsp olive oil
1 small red onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 can chickpeas, drained
1½ cups marinara sauce
½ cup heavy cream or cashew cream
½ cup grated parmesan (or nutritional yeast)
Instructions
1. Boil pasta in salted water until al dente, about 9–10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a skillet. Add onion and garlic; cook until fragrant (about 3 minutes).
3. Toss in zucchini and chickpeas. Brown slightly for extra flavor—about 5–7 minutes.
4. Stir in marinara sauce and bring to a simmer. Stream in cream and season with salt and pepper.
5. Fold in cooked pasta and let mingle on low heat for 2–3 minutes.
6. Remove from heat and stir in parmesan. Finish with fresh basil or red pepper flakes.
7. Serve hot or refrigerate leftovers.
Notes
Substitute chickpeas with lentils or white beans.
Use coconut milk for dairy-free creaminess.
Add roasted tofu or tempeh for extra protein.
Pairs well with a crisp salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 20mg
Keywords: vegetarian pasta, creamy rigatoni, chickpeas, meatless dinner