Chickpea Pulse Pasta
Chickpea Pulse Pasta is a tomato sauce based recipe that is easy to make. This Chickpea Pulse Pasta has a mild, subtle taste that makes a great comfort meal.
Chickpea Pulse Pasta – A Cozy Tomato-Based Comfort Meal
This Chickpea Pulse Pasta is a simple, tomato-based dish that delivers mild, comforting flavors and a satisfying texture. The key to getting the best result is cooking the chickpea pulse pasta to the perfect al dente bite—this keeps the pasta firm enough to hold the sauce without turning mushy.
I also need to mention that this pasta dish is quite filling. For me, this is great because I can be satisfied with a pasta dish without needing a large portion.
A generous sprinkle of Parmigiano Reggiano gives the dish its signature nutty, savory depth, elevating this everyday pasta into something special. This cozy tomato-based comfort dish is a great meal for busy nights and a delicious addition to your weekly pasta rotation.
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Recipe: Chickpea Pulse Pasta
Serves: 3-4
Cooking time: 30-35 minutes
Author: Christine Strasser
Ingredients:
250 g minced beef
250 g. chickpea pulse pasta (or use spelt if desired)
1/2 c. onions, chopped
1/2 c. carrots, chopped
1/c. celery, chopped
3 garlic cloves, peeled and crushed
2 T. olive oil
420g. condensed tomato soup (salt-reduced) or passata
20 ml. tomato paste
1 chicken stock cube
150 ml heavy cream (and extra for garnish)
1/4 c. (plus extra amount for garnishing) parmigiano reggiano, shredded (or any other strong cheese like parmesan)
salt and pepper to taste
mozzarella cheese to garnish (optional)
Method:
1. Prepare the pasta according to packet instructions. Opt for the 'al dente' texture. when cooked, drain and set aside.
2. In a medium pot, saute garlic and onions ,stirring often, for around four minutes or until onions are translucent.
3. Add to the pot the minced beef and cook the meat in medium heat, stirring constantly until it is nicely browned.
4. Add to the pot the carrots and celery and cook for three minutes or until the carrots and celery are have become tender yet still crunchy.
5. Pour in the tomato soup, add the tomato paste, chicken stock cube and simmer for 5 minutes.
6..Pour in the cream and simmer for 2 minutes. Turn off the heat.
7. Gently mix the pasta into the sauce and season with salt and freshly ground pepper.
8. Garnish with cheese and drizzle a little olive oil on the pasta before serving. Alternatively, garnish it with a dollop of cream and a generous sprinkle of mozzarella cheese.
This pasta dish is great as a side dish for 4 people or is good for a main meal with side dishes for 3 people.
