The pasta with chickpea and zucchini cream is a complete, tasty, and balanced first course. I prepared it to cope with the intolerances I’ve been dealing with for years. I’m good at keeping them in check, but sometimes they come back. Sometimes many, sometimes a few, sometimes all. So with a lot of patience, I go back to basics. I eliminate everything and then slowly reintroduce. Here I eliminated everything. That’s why you’ll find oat pasta. But the sauce of this pasta is so good that I suggest you try it, and then you can of course use the type of pasta you prefer in the format you like. Simple and flavorful, the pasta with chickpea and zucchini cream is delicious. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Here, we eat small portions. 150 grams of pasta is enough for two, but if you’re used to larger portions, you can make one and a half or a double dose. You can add traditional or plant-based grated cheese if you like.
- 5.3 oz oat pasta (or pasta of choice)
- 2 zucchinis
- 1 tbsp extra virgin olive oil
- 1/2 clove garlic
- to taste salt
- 7 oz chickpeas (cooked and peeled)
- as needed cooking water
- a few fresh mint leaves
Tools
- 1 Cutting Board
- 1 Knife
- 1 Blender
- 1 Pan
- 1 Pot for boiling pasta
Steps
Wash the zucchinis, dry them, remove the ends, and cut one into slices and the other into cubes. Grill the zucchini slices: season them with a drizzle of oil and grill them on both sides until you get the classic golden stripes. Cut the other zucchini into small cubes. In a pan, heat the oil and let the garlic turn golden, then remove it as soon as it releases its fragrance and add the zucchini cubes. Cook the zucchinis until they are soft, stirring often (it will take about fifteen minutes). Boil the pasta in plenty of salted water. Once the zucchinis are ready, transfer them to the blender cup, add the chickpeas, a drizzle of oil, and a small ladle of the pasta’s cooking water. Adjust the salt. Blend everything until you get a smooth cream. Dress the pasta with the chickpea and zucchini cream, add the grilled zucchinis to the plate, and a few mint leaves.
