Pasta e Ceci

• 份量: 5 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

4 tablespoons olive oil (, extra virgin)

2-3 cloves garlic (, peeled and halved lengthwise)

1 sprig fresh rosemary

1/4 teaspoon red pepper flakes (, more to taste (optional)

2 tablespoons tomato paste

1/2 cup dry white wine (sub 1-2 TB white wine vinegar + 1/4 cup water)

2 (15-ounce) cans chickpeas (drained and rinsed, (separate 1/3 cup)

4 cups vegetable broth (more if needed)

8 ounces dry ditalini pasta (sub small shells or macaroni)

2 cups chopped fresh spinach (or chard)

Salt and pepper to taste

For serving: vegan parmesan cheese (, additional olive oil, minced fresh parsley)

步驟

Heat oil in a large Dutch oven set over medium heat. Once shimmering, add the garlic, rosemary, and red pepper flakes (if using). Sauté for 3-4 minutes until garlic is very lightly golden. Be careful not to burn - lower heat if needed.

Add tomato paste and cook, stirring frequently for 2-3 minutes, until darkened in color.

Add the wine and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly reduced and the wine and oil are no longer separated.

Remove from heat and discard rosemary sprig. Add 1/2 cup of the chickpeas and 1 cup broth to the pot. Use an immersion blender to puree the mixture, then add the remaining chickpeas and broth to the pot, then return to the stove.

Bring the mixture to a boil, then add the ditalini pasta and give it a stir. Now reduce heat to a medium simmer and cook, stirring every few minutes, until 1-2 minutes shy of al dente based on package instructions (pasta continues to cook off-heat). Stir in the greens and let rest 1-2 minutes until wilted. Taste and add salt and pepper as desired.

Divide between serving bowls and top with a drizzle of olive oil, vegan parmesan cheese, and fresh parsley.

營養

• 每份大小: 1.5 cups (approx.)
• 卡路里: 328 kcal
• 總脂肪: 13 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 11 g
• 鈉: 280 mg
• 總碳水化合物: 39 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 11 g