Pasta with Chickpea Cream and Zucchini. A simple and quick dish to prepare. Perfect for when you have little time to cook but don’t want to give up a healthy and tasty dish.
If you’re looking for a creamy, light, and nutritious dish, my pasta with chickpea cream and zucchini is the perfect recipe.
This recipe takes advantage of the creaminess of chickpeas and the sweetness of zucchini to create a velvety sauce that pairs perfectly with any pasta shape.
It’s the perfect solution for a quick midweek lunch.
Forget about long preparation times: with canned chickpeas, you’ll have a healthy and super tasty dish in less than half an hour. Ready to blend?
But let’s see right away how to prepare the pasta with chickpea cream and zucchini.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 5.6 oz pasta
- 2 zucchini (medium)
- to taste extra virgin olive oil
- to taste water
- to taste salt
- 7 oz canned chickpeas
Tools
- 1 Saucepan
- 1 Frying Pan
- 1 Immersion Blender
- 1 Pot
How to Prepare Pasta with Chickpea Cream and Zucchini
Drain and rinse the canned chickpeas. Rub the chickpeas between your hands to remove the skins.
Place the chickpeas in a small pot and cover them with water. Bring to a boil and let cook for about 10 minutes to soften them.
Wash and trim the zucchini, then cut them into not-too-large cubes.
In a pan, pour a drizzle of oil and add the zucchini. Let them cook over medium heat until they are tender and slightly golden. At the end of cooking, season with salt. (Set aside about a tablespoon of cooked zucchini for the final decoration).
Drain the chickpeas (reserving the cooking water), and transfer them to the immersion blender cup along with the zucchini. Add a drizzle of oil and start blending. Blend until you get a smooth cream. If the cream is too dense, gradually add some chickpea cooking water, or alternatively, pasta cooking water once it’s ready. Season with salt.
Cook the pasta in abundant salted water. When the pasta is al dente, drain it. (Reserve a ladle of its cooking water).
Transfer the pasta to the pan where you cooked the zucchini and add the chickpea and zucchini cream.
Mix well with the heat off, adding the pasta cooking water if necessary, to reach the desired creaminess.
Plate up, add a drizzle of oil, and decorate with the zucchini cubes you set aside.
Storage
This pasta is best when freshly made. Any leftovers can be stored in an airtight container for up to 1 day. It may be necessary to revive the creaminess with a bit of hot water before reheating.
