Creamy Linguine with Crispy Chickpeas
This Creamy Linguine with Crispy Chickpeas is a dairy-free pasta with a sneaky creamy ingredient. The perfect weeknight dinner!
Equipment
- 2 baking sheets
Ingredients
- 5 tablespoons oil I used avocado oil, separated
- 12 ounces cherry tomatoes
- 1 15-ounce can chickpeas drained & rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt & pepper
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/8 teaspoon garlic salt
- 1 15-ounce can crushed tomatoes I used fire roasted
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups broth I used vegan chicken broth
- 8 ounces linguine dry
- 1/2 cup hummus I used plain
- 2 tablespoons fresh basil chopped
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Heat 2 tablespoons of oil in a large stock pot over medium heat. Add the tomatoes and cook for 5-ish minutes, or until the tomatoes start to burst. Turn down the heat if needed.
- While the tomatoes are cooking, add the chickpeas, 2 tablespoons of oil, smoked paprika, chili powder and a pinch of salt & pepper to one of the baking sheets. Toss to combine and spread in an even layer. Place in the oven for 10 minutes.
- Add the breadcrumbs, remaining 1 tablespoon of oil, garlic powder & garlic salt to the other baking sheet. Toss to combine and spread in an even layer. After 10 minutes, toss the chickpeas and place both the chickpeas and breadcrumbs in the oven for 5 minutes. Remove and set aside.
- Add the crushed tomatoes, garlic, Italian seasoning, red pepper flakes and a pinch of salt & pepper to the stock pot and cook for 2 minutes. Pour in the broth and bring to a boil. Add the pasta and gently press down until the pasta is submerged. Cook for 8 minutes, stirring frequently so the pasta doesn't stick.
- Add the hummus & basil and toss until combined. Taste and adjust the seasonings as needed.
- To serve, add pasta to each plate and top with chickpeas & breadcrumbs.
Video
Notes
- You could sub non-dairy milk for the hummus, but I think the hummus adds a really nice flavor.
- I used plain hummus, but you could also use flavored.
Nutrition
Calories: 613kcal | Carbohydrates: 82g | Protein: 19g | Fat: 25g