vegetarian recipes

  Creamy Vegan Tomato Pasta with Chickpeas:

This flavorful and protein-packed dish comes together in under 30 minutes, making it perfect for busy weeknights.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1/4 cup vegan parmesan cheese
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 12 oz pasta (such as penne or rotini)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened about 5 minutes.
2. Stir in garlic and cook for an additional minute, until fragrant.
3. Add diced tomatoes, vegetable broth, parmesan cheese, chickpeas, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. While the sauce simmers, cook pasta according to package directions. Drain and reserve 1/4 cup of pasta water.
5. Add cooked pasta and reserved pasta water to the sauce and toss to coat.
6. Garnish with fresh basil leaves (optional) and serve immediately.