Pasta with Chickpea and Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g spahetti or macaroni)
- 250 g canned chickpeas
- 125 g feta cheese, very ood quality, creamy
- 100 g Grana Padano, in one piece
- 1 handful pine nuts
- 1 handful black olives, pitted
- 0.5 ½ glass tomato (s), dried, pickled in oil
- 4 cloves garlic
- 1 teaspoon pepperoncini, hot, pickled
- 1 bunch fresh basil
- 1 handful fresh sage
- 1 handful oregano, fresh
- Seasoned Salt
- 125 ml vegetable stock
- 8 tablespoon olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Prepare the bowl of a food processor with the chopper knife.
- Rinse and drain the chickpeas and place in the bowl. Rinse the pickled tomatoes and add them to the bowl. Crumble the feta cheese, cut the Grana Padano into pieces and add both. Add the olives, garlic cloves, peperoncini, herbs, salt, pepper, vegetable stock and olive oil to the bowl. Roast the pine nuts and also put them in the food processor. Turn on the food processor and let it run until you have a creamy sauce. If necessary, top up with water and / or oil until the consistency is right.
- Cook the pasta al dente, drain and mix with the sauce.
- It`s super fast and tastes very different from normal pasta sauce.
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