Chickpeas alla Faux-dka
with Cavatappi
What is vodka sauce without the vodka? Still delicious. Classic vodka sauce is typically a rich and bold blend of heavy cream, crushed tomatoes, onions, and vodka. For our plant-based version, we substitute coconut milk for our creamy base. The combination of crushed tomatoes, concentrated tomato powder, and red pepper flakes creates a zero-proof, full-flavored sauce, perfect for coating corkscrews of cavatappi pasta.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp tomato powder
- 6 oz cavatappi pasta
- 1 shallot, peeled and minced
- 2 garlic cloves, peeled and minced
- 1/4 tsp red pepper flakes
- 13.76 oz crushed tomatoes
- 6.76 floz coconut milk
- 2 tbsp vegan parmesan
- 6 oz organic chickpeas
- 4 oz teen spinach
- 0.25 oz basil, leaves torn
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Whisk together tomato powder and 1 tbsp water in small bowl until smooth. Set aside. Bring medium saucepan of salted water to boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside.
Heat 1 tbsp olive oil in same saucepan over medium heat. Add shallot and garlic and cook until beginning to brown, 2 to 4 minutes. Stir in tomato paste and as much red pepper flakes as you'd like and cook until darkened in color, 1 to 2 minutes. Add tomatoes, coconut milk, parmesan, pasta water, and a pinch of salt and pepper and whisk until well combined, scraping up browned bits from bottom of skillet. Stir in chickpeas and spinach. Bring to a boil and cook until spinach is wilted and sauce is thickened, 5 to 7 minutes, stirring occasionally.
Add cooked pasta to sauce and toss to coat. Divide sauced pasta between serving bowls and sprinkle with basil. Buon appetito! (TIP: Sauce will continue to thicken as it cools.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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