Cheesy Tomato Chickapea Pasta
Chickapea! Let’s Go! Here’s a special dish that is perfect for October and Fall eating as the season begins to change. I am so happy to be partnering with Chickapea. As many of you know, I am gluten free so this nutty, gluten free alternative is a good one! This recipe is such a winner and I think it’s great for the beginning cook. We’ve got some tips, tricks and techniques that will help expand your repertoire in the kitchen.
Here I have used Tomato Confit MAGIC ELIXIRS, which you should always have in your refrigerator, and the Tomato Confit oil as a jumping off point. Not only does it bring summer into fall, but its a way to make a sauce that totally feels like you fussed, but is relatively easy and quick. In addition to being gluten free, I like using Chickapea Pasta because it has a low glycemic index, 27 grams of protein and 13 grams of fiber per serving, it’s made of only chickpeas and lentils (nothing artificial!) and it’s non GMO, Organic and Kosher.
We kept this recipe all vegetarian – the sauteed onions, vegetable stock and wine along with the Tomato Confit make a really spectacular sauce. The hunks of mozzarella and Parmesan cheeses bring it in for the win!! And the technique of cooking the pasta in Basil water, infuses the dish with tons of flavor and is something every cook should learn.
- 2 tablespoons Tomato Confit MAGIC ELIXIRS oil
- 1/4 cup sliced shallots
- 1 tablespoons pressed garlic
- 3/4 cup Tomato Confit MAGIC ELIXIRS
- 1–1/4 cups vegetable stock
- 2 tablespoons + 1 teaspoons kosher salt, divided
- 1/4 teaspoon red pepper flakes
- 1 bunch (about 1.25 ounces) + 1/4 cup fresh basil leaves, divided
- 1 box Chickapea Pasta shells
- 1 cup mozzarella balls, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped flat leaf parsley
- 1 handful arugula
In a medium sauce pan, over medium heat warm tomato confit oil, add shallots and sweat for 1 minute. Add the garlic, stirring and cooking 30 seconds. Then add the tomato confit stirring to combine. Add the wine, vegetable stock and 1 teaspoon of salt. Stirring while bringing to a boil. Then reduce heat and let simmer for 8-10 minutes. When done, remove half of the sauce that was simmering and blend in a food processor. Reduce the heat to low and transfer the blended sauce back to the sauce pan. Add the red pepper flakes, stirring to combine.
Meanwhile, in a medium pot bring water to a boil with 2 tablespoons of salt and 1 bunch basil leaves. Add the Chickapea pasta and cook for 6-8 minutes. Using a slotted spoon, scoop pasta out and transfer immediately to the saucepan.
Add the mozzarella, Parmesan, parsley, 1/4 cup ripped basil, stirring to melt the cheese, about 1 minute. Add the arugula and gently fold. Serve.