Description
This Sun-dried Tomato Pasta & Chickpeas recipe is a quick and satisfying one-dish meal featuring protein-packed pasta, creamy vegan ricotta, and vibrant sun-dried tomato pesto.
Ingredients
Scale
- 8 oz regular or gluten-free protein-enhanced penne
- 2 cups marinara sauce
- 1 15 oz can chickpeas, drained
- 8 oz vegan ricotta
For the Sun-dried Tomato Pesto:
- 2 cups Italian parsley
- 4 garlic cloves
- zest and juice of 1/2 lemon
- 8 oz sun-dried tomatoes in olive oil, drained (and 2 Tbsp oil reserved)
- 1/2 tsp salt
Instructions
- Preheat the oven: Heat it to 350°F.
- Prepare the pasta: Cook the penne according to the package directions. Drain and set aside.
- Make the pesto: Meanwhile, in a food processor, add all of the ingredients for the pesto and the 2 tablespoons of the reserved oil from the sun-dried tomatoes. Pulse until smooth.
- Combine and bake: In a casserole dish, add the pasta, marinara sauce and chickpeas. Stir to combine. Mix in the pesto and crumbled ricotta. Place in the oven and bake for 10 minutes until heated through.
- Stir and serve: Remove from the oven. Stir and enjoy!
Notes
- Spoiler Alert: Sun-dried Tomato Pasta e Ceci will stay fresh in an airtight container in the refrigerator for one week.
- For non-vegans: Serve with meatballs or Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian