Fast Pesto Chickpea Pasta
This fast pesto pasta recipe will help you get a quick and healthy dinner on the table in less than 30 minutes.
Equipment
- large saucepan or dutch oven
- cutting board
- Chef's Knife
Ingredients
- 3 cups low-sodium vegetable broth or 1 vegetable boullion cube and 3 cups of water
- 8 oz dry chickpea penne pasta
- ½ cup red onion chopped
- ½ cup carrot chopped
- 1 cup store-bought vegan pesto divided
- 2 cups cherry tomatoes halved
- 15 oz can chickpeas rinsed and drained
- salt and pepper to taste
Instructions
- In a large pot combine broth, pasta, onion, carrots, and ½ pesto and bring to a boil
- Then reduce heat, cover, and simmer for 8-12 minutes or until pasta is al dente
- Stir in tomatoes, beans, and the remaining pesto sauce. Season with salt and pepper
Tried this recipe?Let us know how it was!