If you’re looking for a cozy plant-based pasta that’s filling and delicious, look no further. The chickpea pasta offers protein and the white wine sauce brings allll the flavor.
Ingredients
- 1 large yellow onion
- EVOO, to taste
- 1 box Banza rigatoni pasta
- 3 tbsp garlic hummus
- 4 cloves roasted garlic, smashed
- 1/2 c white wine
- 2 c vegetable broth
- Coarse sea salt and cracked black pepper, to taste
- 1 tbsp nutritional yeast
- Fresh Rosemary, to taste
- 1 crown of broccolini
Directions
- Preheat the oven to 425 degrees.
- Chop and caramelize the onion. Set aside.
- Wash and chop the broccolini. Toss it in EVOO, salt, and pepper and roast on 425 for 15 – 20 minutes.
- While the broccolini is roasting, add the hummus, roasted garlic, white wine, veggie broth, salt, pepper, and nutritional yeast in a saucepan over medium heat. Stir to combine and let simmer.
- Once the sauce is well combined, add the pasta and bring to a boil. Cook until the pasta is tender.
- Remove from heat and place in serving bowls. Top with the caramelized onion, roasted broccolini, and fresh rosemary. Enjoy!
This is one of my favorite cozy pasta recipes yet! I can’t wait for you to try it. When you do, be sure to comment below or message me on Instagram @healthbyhaven.
