Like many dishes I have made lately, this recipe can be prepared vegan with a few simple adaptations. The original recipe calls for chicken stock, but Simple Garlic Broth would be a great substitution (vegetable broth with work as well). After that, just omit the cheese and you have a great vegan supper! Even with the non-vegan ingredients, this is an excellent quick and easy dish to make on those busy weeknights, using mostly pantry items.
The original recipe called for grape tomatoes, which I did not have on hand, so I substituted bella mushrooms. Bella mushrooms have a bit more flavor than traditional white mushrooms, but have basically the same cooking time. Also, the original recipe calls for shell-shaped pasta, but any similar shape will work just fine.
Pasta with Garlic-Chickpea Sauce
adapted from Cooking Light
1 tbsp olive oil, divided
2 garlic cloves, peeled and crushed
3/4 tsp kosher salt
1/4 tsp crushed red pepper flakes
1 can (15.5 oz) chickpeas, rinsed and drained
1 can (14-ounce) fat-free, less-sodium chicken broth
2 cups uncooked rotini or similar shaped pasta
1/2 lb mushrooms, quartered
2 garlic cloves, minced
1 tbsp minced fresh basil
1 tbsp fresh lemon juice
Shredded Parmesan cheese, as desired
Heat half of the oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt, red pepper flakes, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Place chickpea mixture in a blender (remove center of cap to allow steam to escape), and process until smooth.
Bring a pot of lightly salted water to boil. Cook pasta according to package directions. Drain well.
While pasta cooks, heat remaining oil in a small pan. Saute garlic for 1 minute. Add mushrooms to pan and cook until tender, adding additional oil if necessary.
Combine chickpea mixture, pasta, mushrooms, fresh basil, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
