Herby Chickpea Rigatoni with Roasted Cherry Tomatoes & Garlic Cream

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Vegan & Veggie (3 Nights For 4) on Sunday, November 20, 2022.

Order Now

Rigatoni is a type of tube-shaped pasta, similar to penne but much larger. It's the perfect noodle to eat with chunky veg and velvety sauces, so in this recipe we've paired it with golden rounds of courgette, blistered tomatoes and oven-roasted chickpeas. Finish this delicious pasta dish with a squeeze of zesty lemon, garlicky vegan cream and fresh basil for an easy mid-week meal.

Ingredients

Chickpeas

2 can chickpeas, drained & rinsed
2 pack cherry tomatoes
1 pack rosemary spices
1 drizzle of oil

Veggies

2 courgette, cut into rounds
2 shallot, thinly sliced
1 drizzle of oil
1 pack garlic paste
2 tsp red wine vinegar
100g baby spinach

Pasta

2/3 pack rigatoni pasta
1 drizzle of oil

To Serve

1 bunch basil, leaves picked
200g garlic cream

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil with a lid on.
Drain and rinse chickpeas. Toss chickpeas with cherry tomatoes and rosemary spices on a lined oven tray with oil. Season with salt and pepper and roast for 15-20 minutes, until chickpeas are golden and crispy.
Cut courgette into rounds. Thinly slice shallot. Pick basil leaves.
Heat oil in a large frypan on high heat. Cook courgette and shallot for about 6 minutes, until tender and golden. Add garlic paste and a pinch of salt to pan and cook a further 2-3 minutes.
While veggies cook, add pasta to pot of boiling water on high heat and cook for 10-12 minutes, until just tender. Reserve 1 cup pasta water. Drain and toss with oil to prevent sticking.
Add cooked pasta to pan with veggies. Add 1/2 cup pasta water and vinegar. Toss together with spinach and season to taste with salt. Add more pasta water if desired.
Pasta topped with chickpeas, garlic cream and basil.

Nutritional Information

Energy	2671 kj 638 kcal
Protein	23.6g
Carbohydrate	83.7g
Fat	20.6g