Vegan Sun-Dried Tomato Pasta with Chickpeas
This vegan sun-dried tomato pasta with chickpeas is bright, briny, and packed with flavor from capers, tomato paste, lemon, and Calabrian chili peppers.
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Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion peeled and diced
- 4 cloves garlic peeled and minced
- 1 tablespoon capers
- 1 tablespoon caper brine optional
- 1 tablespoon chopped Calabrian chili peppers optional, or crushed red pepper to taste
- 1 tablespoon sun-dried tomatoes chopped
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can chickpeas drained
- 1 cup water
- 12 ounces angel hair pasta
- 3 ounces baby spinach roughly chopped
- 1 lemon juiced
- Salt and pepper to taste
For serving:
Instructions
Prepare the sauce:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the capers, caper brine, Calabrian chili peppers, and sun-dried tomatoes. Sauté for 1 minute before adding the tomato paste. Mash the tomato paste into the aromatics and sauté for 2 minutes until it deepens in color.
Simmer the chickpeas:
- Add the chickpeas and 1 cup water to the pot. Bring to a boil, then reduce the heat to low. Taste and season with salt and pepper if needed. Simmer, partially covered, for 10 to 15 minutes.
Boil the pasta:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 4 to 5 minutes until al dente. Scoop out ¼ cup pasta cooking water before draining the pasta.
Finish the pasta:
- Remove the lid from the sauce. Add the chopped spinach and lemon juice and stir to combine. Simmer for 2 to 3 minutes until the spinach begins to wilt. Add the reserved pasta cooking water and the angel hair pasta and toss to coat. Turn off the heat.
To serve:
- Divide the pasta between shallow bowls. Finish with fresh basil leaves. Enjoy!