Fuss-free chickpea sauce is savory, sweet, even a bit cheesy, and a favorite for a quick delicious pasta dinner or a dress up for your favorite veggies.
- 1 medium yellow onion, diced small
- 1 cup carrots, diced small
- 4 cloves garlic, minced or pressed
- 2 tsp. dried oregano
- ½ tsp. chili flakes
- 1 - 15-oz. (400 gm.) can undrained chickpeas
- 2 Tbsp. nutritional yeast
- 2 Tbsp. lemon juice
- ½- 1 ½ cups vegetable broth
- 8 oz. (225 gm.) whole wheat penne pasta (or another pasta of your choice)
- Ground black pepper and salt to taste
- Chopped parsley and basil for garnish (optional)
Timing tip: To serve with pasta, start the water before you add the onions and carrots.
- Heat a skillet or pan over medium-low heat. Add the onions and carrots and sauté for 5 minutes, stirring often.
- Add ½ cup of vegetable broth, add the garlic, oregano, and red chili flakes. Keep the heat low and continue cooking for another 5-10 minutes or until the carrots are tender. Remember, the softer the carrots, the smoother the sauce.
- When the carrots are cooked, cut the heat and add them to a food processor or blender along with the undrained chickpeas, nutritional yeast, lemon juice, and ½ cup of vegetable broth. Start at a slow speed for a minute, then increase the speed, checking for consistency, and adding more broth until you get a consistency you like.
- Return the sauce to the pan to reheat and either pour it over pasta or vegetables or mix them in.
- Garnish with chopped fresh basil and/or parsley.
- Be mindful of adding any salt to the sauce until after you puree it. The nutritional yeast and vegetable broth (depending on the brand), may be enough. Taste first, add last.
- The nutritional information is for the chickpea sauce with penne. We love this sauce with pasta, but it’s so good over vegetables, so the final nutritional analysis may vary widely.
- Category: Main Courses
- Cuisine: American
Keywords: chickpea sauce with penne